Recipe: Fish + Potatoes with Coconut Saffron Sauce

This dish is sunny + warm. Perfect for a February evening and simple to put together. I've thrown some carrots into the mix, with great effect. I have also used Black Cod in place of the Opah. Just make sure you have a meaty fish that will hold together during cooking. If you happen to have some leftover roasted potatoes on hand, you can pull this off in a flash!

Fish + Potatoes with Coconut Saffron Sauce

serves 6

Potatoes 


1.5 lbs Red potatoes, sliced 


2 medium sweet potatoes, sliced 


Mild curry powder 


Salt & Pepper 


Olive Oil

Pre-heat the oven to 400 


Toss all potatoes with olive oil, salt & pepper, curry powder 


Roast at 400 for 30-45 minutes, stirring occasionally until fork tender

Sauce 


1 cup veggie stock 


1 clove garlic, crushed or halved 


1 can coconut milk 


Juice of 1 – 2 limes


1 bunch of cilantro 


Pinch of saffron

Heat veggie stock in small saucepan 


Add coconut milk 


Add pinch of saffron 


Add 2-3 stalks of cilantro 


Bring to a boil and reduced heat.

Reduce liquid until ½ to ¾ volume 


Add lime (or lemon) juice to taste 


Strain

Fish

2 lbs of Opah or other ‘meaty’ fish, cut into 6 filets 


Olive Oil 


Salt & Pepper 


Mild curry powder

Heat oil in large sauté pan until oil shimmers 


Season filets on 1 side with s&p and curry powder 


Place seasoned side down in skillet 


While cooking, season ‘up’ side of fish 


Continue to sauté on all 4 sides until fish is medium rare in middle (about 10 minutes total) or well done...this will vary depending on the thickness of your fish!

To plate: Place potatoes in shallow bowl or rimmed plate, top with fish and pour over sauce. Garnish with chopped cilantro. Serve warm!