A quick but tasty fish salad.

Ingredients

• 500 grams gourmet potatoes
• 2 tblsp butter
• ½ tsp salt
• 1 tsp cumin seeds
• 250 ml container tomato and vegetable sauce*
• ¼ cup lemon juice
• 2 tblsp capers, finely sliced
• 4 150 gram snapper fillets
• 1 cup basil leaves to serve

Method

1. Thickly slice the potatoes and place in a large roasting dish, dot with half the butter and sprinkle with salt. Roast at 200°C for 30 minutes.
2. Heat the cumin seeds in a saucepan and when they begin to pop add the sauce, lemon juice, capers and simmer for 5 minutes.
3. Melt the remaining butter in a frying pan and when hot add the snapper fillets. Quickly seal fillets in the hot pan and then transfer on top of the roast potatoes for a further 4 minutes.
4. To serve spoon the sauce evenly into the middle of four warmed plates scoop up the roast potatoes and a snapper fillet and place on top. Scatter with basil leaves.