Bratkartoffeln mit Waller

Ingredients

• 500 g small boiled potatoes
• 4 tbsp olive oil
• 2 Garlic cloves
• 500 g ready-to-cook Waller fillet (with skin)
• Salt
• Pepper (freshly ground)
• 2 tbsp flour
• 1 salt lemon
• 8 caper apples
• 2 tbsp butter
• 2 tbsp balsamic vinegar
• 1 tsp freshly chopped rosemary

Instructions

1. 1.

   Peel the potatoes and slice them. In a hot non‑stick pan, brown them lightly in 2 tbsp oil for about 5 minutes on all sides. Peel the garlic and slice it. Add to the potatoes and cook another ~5 minutes until crispy and golden.

2. 2.

   Rinse the fish, pat dry, and cut into bite‑sized pieces. Season with salt and pepper, then dust the skin side with flour. In a separate non‑stick pan, sear the skin side in 2 tbsp hot oil for 3–4 minutes until golden brown. Flip, remove from heat, and let it finish cooking.

3. 3.

   Drain the salt lemon and cut into small pieces. Drain the capers. Whisk butter, balsamic vinegar, lemon, and capers together and pour over the potatoes. Gently fold in the fish, sprinkle rosemary on top, season with salt and pepper, and serve.