The Dinner Planner

Adam Liaw's Pan-Fried Fish with Smoked Paprika Butter and Marinated Kipfler Potato Salad

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Servings 4


Pan-Fried Fish with Smoked Paprika Butter

  • 50 grams butter softened
  • ½ tsp  smoked paprika
  • 1 tbsp olive oil
  • 4 fish fillets John Dory, Barramundi or other white fish
  • 1 lemon cut into wedges

Marinated Kipfler Potato Salad

  • 500 grams kipfler potatoes scrubbed
  • ½ cup  extra virgin olive oil
  • 1 small red onion diced
  • 2 garlic cloves roughly chopped
  • 1 red capsicum diced
  • anchovies finely chopped
  • ½ cup  flat-leaf parsley shredded
  • ¼ cup sherry vinegar or red wine vinegar
  • ½ cup Manzanilla olives (or other green olives)


Marinated Kipfler Potato Salad

  • Place the potatoes in a large saucepan and cover with cold water. Season well with salt. Bring to a simmer and cook for about 15 minutes until they can be pierced easily with a small, sharp knife. Drain well and allow to cool to room temperature.
  • Heat a small frying pan over medium-low heat and add the olive oil, onion, garlic and capsicum. Cook, stirring regularly, for about 15 minutes until the mixture is softened and fragrant. Stir through the anchovies, parsley and vinegar. Thickly slice the potatoes and arrange them with the olives on a lipped serving plate. Pour over the dressing and stand for at least 5 minutes before serving.

Pan-Fried Fish with Smoked Paprika Butter

  • Combine the butter and paprika and set aside. Heat a large frying pan until very hot and add the olive oil. Season the fish well with salt and add the fillets to the pan, skin side down, pressing firmly with a fish press or the back of a spatula for a minute or so to stop the fillet curling.
  • Cook for about 2 minutes, then flip and add the paprika butter to the pan, basting the fish with it as it melts. Cook for a further 2 minutes until the fish is just cooked and the butter foamy. Remove from the pan and serve immediately with wedges of lemon.

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