Lunch Special 1 Recipe
Breaded Red Fish/ Roasted Red Potatoes/ Spinach/ Red Onion/ Tomatoes/ Caper Creole Mustard Sauce
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Ingredients
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Main Components
Method
Preparation Steps
- 1
Prepare the Potatoes
Preheat the oven to 425°F (220°C). Cut the red potatoes into wedges and toss with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden and crispy.
- 2
- 3
Cook the Fish
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the breaded fish fillets and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove from heat and set aside.
- 4
Sauté the Spinach and Onions
In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped red onion until translucent, then add the spinach and cook until wilted. Season with salt and pepper.
- 5
Prepare the Caper Creole Mustard Sauce
In a small bowl, mix the capers and creole mustard together. Adjust seasoning with salt and pepper as needed.
- 6
Assemble the Dish
On each plate, place a serving of roasted potatoes, a portion of sautéed spinach and onions, and top with a breaded fish fillet. Drizzle with the caper creole mustard sauce and garnish with diced tomatoes.
