Spanish-scented mulloway with potato tortilla and olives

Serves 4 people

A little taste of Spain that makes for a great family meal. Que Bueno!!!

  • 100g butter, melted
  • 2 tsp smoked paprika
  • 8 anchovies, chopped
  • 4 garlic cloves, minced
  • 1 bunch thyme, chopped
  • 1 tsp ground fennel seed
  • 1 cup grated manchego
  • 6 large potatoes, peeled
  • celery salt and pepper
  • 4 x 180g mulloway fillets
  • 1 tsp sweet paprika
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp ground allspice
  • 2 Tbsp extra virgin olive oil
  • 1 bunch silverbeet

1 Preheat the oven to 200°C. Combine the butter, smoked paprika, anchovies, garlic, thyme, fennel seed and cheese. Arrange the potatoes in layers in a medium frying with the butter mixture in between. Bake for 30 minutes, or until just cooked.

2 Season the fish with remaining spices, celery salt and pepper, then drizzle with olive oil. Arrange on a baking tray and roast for 9 minutes, until medium. Steam the silverbeet until tender. Serve the fish on a bed of silverbeet next to a slice of tortilla.