Pan Seared Fish with Potato Aioli, Pomegranate and Capers
Wholesome crispy fish with a side of creamy aioli.
Ingredients
Main Dish
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Water 500 ml
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Cream 70 ml
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Oil, olive 80 ml
Fish
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John Dory fish fillet, frozen 10 pc
To Serve
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Oil, olive 100 ml
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Pomegranate 200 g
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Capers 40 g
Preparation
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Main Dish
- Prepare the Potato aioli by boiling the water and whisking in the KNORR Mashed Potato Mix. Add the KNORR Garlic Puree, cream and olive oil, whisk well.
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Fish
- Pan fry the seasoned fish in a little olive oil.
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To Serve
- Serve together with the pomegranate and caper salad.