This is more a guide rather than a recipe. Allow 1 piece of fish, 1 potato and 1/4 red onion person. The olive butter is easily made and will keep for a few days in the fridge or can be frozen.
Green Olive Butter
2 tablespoons soft butter
1 tablespoon finely chopped green olives
1 clove garlic, crushed
Combine all ingredients and mix well. Serve at room temperature. If made in advance remove from the fridge and allow to come to room temperature.
To make the potatoes
Wash, peel and cut potatoes into large dice.
Heat a small amount of oil in a non stick pan, add potatoes and cook without stirring or moving until the potatoes become golden brown. Approximately eight minutes.
Stir/turn the potatoes and continue to cook for a a minute or two. Add the diced onion and continue cooking until the potatoes are soft inside when pierced with the point of a knife.
To cook fish
1 tablespoon of flour
1/2 teaspoon garlic powder
1 teaspoon smoked or hot smoked paprika
Combine the flour, garlic powder and paprika in a small paper or plastic bag. Add fish and shake to coat the fish with the flour mixture.
Heat a small amount of oil in a non stick pan. Add fish and cook for four to five minutes. Turn fish and cook a further three minutes. Cooking times depend on the thickness of the fish. Reduce or increase the cooking time according to the thickness of the fish.
To assemble the dish
Place a spoon of potatoes on a plate. Top with a piece of fish and the a small spoon of olive butter. Garnish with some chopped parsley and serve with steamed vegetables or salad.