800g chat potatoes, halved
¼ cup olive oil
1 large onion, thinly sliced
¼ cup mild curry paste
¼ cup lemon juice
¼ cup thinly sliced fresh mint leaves
4 x 220g firm white fish fillets
Salt and pepper, to taste
Greek yoghurt and mango chutney, to serve
Place potatoes in a microwave-safe bowl with 1 tblsp water. Cover. Microwave on high power for about 4 minutes, or until tender. Drain.
Meanwhile, heat 2 tblsps of the oil in a large, deep, non-stick frying pan over a medium heat. Add onion. Cook, stirring occasionally, for about 3 minutes, or until soft.
Add paste. Cook, stirring, for 1 minute. Add potatoes. Cook, stirring occasionally, for about 5 minutes, or until golden. Stir in juice. Remove from heat. Add mint. Toss to combine.
Heat remaining oil in a large, non-stick frying pan over a medium to high heat. Season fish and add to pan. Cook for about 3 to 4 minutes on each side, or until cooked.
Serve fish with potatoes, yoghurt and chutney.
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