Indulge in this super simple yet incredibly flavoursome dinner! Perfectly golden potato dauphinoise is served alongside lemon-basted swordfish fillet. Feta is tossed with roasted carrots & crispy onion bits to make a perfectly hearty side to this magnificent meal.
Swordfish & Potato Dauphinoise
Swordfish & Potato Dauphinoise
with Danish-style feta & carrot salad
Hands on Time: 25 - 40 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Carrots
- Crispy Onion Bits
- Danish-style Feta
- Fish
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- Line-caught Swordfish Fillet
- Line-caught Swordfish Fillets
- Low Fat Fresh Milk
- Potato
- Swordfish Fillets
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
SOME PREP
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and 1⁄2 the chopped thyme. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the milk and 60ml of water. Mix until combined and remove from the heat.
FANCY TATERS
Lightly grease a small roasting dish and layer the Potato rounds in the tray. Pour over the garlic-milk mixture and season. Alternatively, create small stacks with the sliced potatoes. Place in the oven and roast until cooked through and golden, 35-40 minutes. In the final 5 minutes, turn the oven onto the grill setting or the highest temperature.
CRISPY Carrots
Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
EN GARDE!
When the Potato roast has 10-15 minutes remaining, pat the swordfish dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final minute, baste with a knob of butter and the lemon juice (to taste). Remove from the pan and season.
SENSATIONAL SIDE
When the Carrots are done, toss through the crumbled feta and the crispy onion bits. Set aside.
BON APPÉTIT
Plate up the creamy Potato dauphinoise (leaving behind any excess sauce). Side with the lemony swordfish and the carrot feta salad. Good job, Chef!
SOME PREP
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and 1⁄2 the chopped thyme. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the milk and 120ml of water. Mix until combined and remove from the heat.
FANCY TATERS
Lightly grease a small roasting dish and layer the Potato rounds in the tray. Pour over the garlic-milk mixture and season. Alternatively, create small stacks with the sliced potatoes. Place in the oven and roast until cooked through and golden, 35-40 minutes. In the final 5 minutes, turn the oven onto the grill setting or the highest temperature.
CRISPY Carrots
Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
EN GARDE!
When the Potato roast has 10-15 minutes remaining, pat the swordfish dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final minute, baste with a knob of butter and the lemon juice (to taste). Remove from the pan and season.
SENSATIONAL SIDE
When the Carrots are done, toss through the crumbled feta and the crispy onion bits. Set aside.
BON APPÉTIT
Plate up the creamy Potato dauphinoise (leaving behind any excess sauce). Side with the lemony swordfish and the carrot feta salad. Good job, Chef!
SOME PREP
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and 1⁄2 the chopped thyme. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the milk and 180ml of water. Mix until combined and remove from the heat.
FANCY TATERS
Lightly grease a small roasting dish and layer the Potato rounds in the tray. Pour over the garlic-milk mixture and season. Alternatively, create small stacks with the sliced potatoes. Place in the oven and roast until cooked through and golden, 40-45 minutes. In the final 5 minutes, turn the oven onto the grill setting or the highest temperature.
CRISPY Carrots
Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
EN GARDE!
When the Potato roast has 10-15 minutes remaining, pat the swordfish dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final minute, baste with a knob of butter and the lemon juice (to taste). Remove from the pan and season.
SENSATIONAL SIDE
When the Carrots are done, toss through the crumbled feta and the crispy onion bits. Set aside.
BON APPÉTIT
Plate up the creamy Potato dauphinoise (leaving behind any excess sauce). Side with the lemony swordfish and the carrot feta salad. Good job, Chef!
SOME PREP
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and 1⁄2 the chopped thyme. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the milk and 240ml of water. Mix until combined and remove from the heat.
FANCY TATERS
Lightly grease a small roasting dish and layer the Potato rounds in the tray. Pour over the garlic-milk mixture and season. Alternatively, create small stacks with the sliced potatoes. Place in the oven and roast until cooked through and golden, 40-45 minutes. In the final 5 minutes, turn the oven onto the grill setting or the highest temperature.
CRISPY Carrots
Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
EN GARDE!
When the Potato roast has 10-15 minutes remaining, pat the swordfish dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final minute, baste with a knob of butter and the lemon juice (to taste). Remove from the pan and season.
SENSATIONAL SIDE
When the Carrots are done, toss through the crumbled feta and the crispy onion bits. Set aside.
BON APPÉTIT
Plate up the creamy Potato dauphinoise (leaving behind any excess sauce). Side with the lemony swordfish and the carrot feta salad. Good job, Chef!
Frequently Asked Questions
What is the preparation time for Swordfish & Potato Dauphinoise?
The preparation time for Swordfish & Potato Dauphinoise with Danish-style feta & carrot salad is between 25 and 40 minutes.
What is the total time required to make Swordfish & Potato Dauphinoise with Danish-style feta & carrot salad?
The total time required to make Swordfish & Potato Dauphinoise with Danish-style feta & carrot salad is between 50 and 65 minutes.
How many servings does Swordfish & Potato Dauphinoise provide?
4 servings
What are the main ingredients in Swordfish & Potato Dauphinoise?
Carrots, Crispy Onion Bits, Danish-style Feta, Fish, Fresh Thyme, Garlic Clove, Garlic Cloves, Lemon Juice, Line-caught Swordfish Fillet, Line-caught Swordfish Fillets, Low Fat Fresh Milk, Potato, Swordfish Fillets
What is the nutritional information of Swordfish & Potato Dauphinoise?
Calories: 603, Carbs: 58 grams, Fat: grams, Protein: 44.7 grams, Sugar: 12.2 grams, Salt: 484 grams
How do I prepare Swordfish & Potato Dauphinoise?
FANCY TATERS: Lightly grease a small roasting dish and layer the potato rounds in the tray. Pour over the garlic-milk mixture and season. Alternatively, create small stacks with the sliced potatoes. Place in the oven and roast until cooked through and golden, 35-40 minutes. In the final 5 minutes, turn the oven onto the grill setting or the highest temperature. SOME PREP: Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and 1⁄2 the chopped thyme. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the milk and 120ml of water. Mix until combined and remove from the heat. CRISPY CARROTS: Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). SENSATIONAL SIDE: When the carrots are done, toss through the crumbled feta and the crispy onion bits. Set aside. EN GARDE!: When the potato roast has 10-15 minutes remaining, pat the swordfish dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final minute, baste with a knob of butter and the lemon juice (to taste). Remove from the pan and season. BON APPÉTIT: Plate up the creamy potato dauphinoise (leaving behind any excess sauce). Side with the lemony swordfish and the carrot feta salad. Good job, Chef!
What should be prepared from my kitchen to make Swordfish & Potato Dauphinoise?
Carrots, Crispy Onion Bits, Danish-style Feta, Fish, Fresh Thyme, Garlic Clove, Garlic Cloves, Lemon Juice, Line-caught Swordfish Fillet, Line-caught Swordfish Fillets, Low Fat Fresh Milk, Potato, Swordfish Fillets
How many calories does Swordfish & Potato Dauphinoise have?
603 calories
How much fat content does Swordfish & Potato Dauphinoise have?
grams
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