Pan-Fried Fish with Crispy Smashed Potatoes, Agrodolce and Feta

Smashed baby potatoes are undoubtedly our favourite way to serve them. They go super crispy on the outside and velvety and smooth in the middle. We’ve paired them with delicate pan-fried white fish and a sweet, salty and tangy agrodolce and creamy feta cheese.

Meal Prep


  • Preheat the oven to 200 degrees, fan bake. 
  • Par-boil the baby potatoes.
  • Smash the potatoes and pop them in the oven. 
  • Make the agrodolce.
  • Cook the fish.
  • Steam the broccolini.
  • Serve up and enjoy! 


  • To achieve the best crispy smashed potatoes, you want to make sure the tray isn’t crammed. We like to leave about ½ cm between each potato to ensure ultimate crisping. 
  • We love the flavour of pan-frying fish in butter but make sure to add a little olive oil too so the butter doesn’t burn. Or alternatively, you can cook the fish in olive oil and add a knob of butter at the end. 

This recipe serves four, if you’re cooking for two simply halve the recipe. 


 Smashed potatoes, agrodolce and feta

  • 1kg baby potatoes
  • ½ cup red wine vinegar 
  • 2 Tbsp honey
  • ¼ cup kalamata olives (pitted and finely chopped)
  • 2 Tbsp capers (finely chopped) 
  • 50g feta (crumbled)
  • ½ cup parsley (finely chopped) 
  • Olive oil
  • Salt and pepper

Pan-fried fish

  • 600 white fish fillets (we used tarakihi)
  • Olive oil/ butter 
  • Salt and pepper
  • ½ lemon (cut into wedges)

Steamed broccolini

  • 250g broccolini 
  • 1 Tbsp olive oil 
  • ½ lemon (juice)
  1. Preheat the oven to 200 degrees fan bake.

  2. Place the baby potatoes into a large pot, cover with water and add a generous pinch of salt. Bring to a boil and cook for 10-15 minutes or until tender (a fork can go through easily), then drain well.

  3. Add the potatoes to a baking tray and with a spatula or the bottom of a mug press down on each potato to 'smash' them. You want them to be smashed but still intact.

  4. Drizzle generously with olive oil and season with salt and pepper, then pop in the oven for 35-40 minutes until golden brown and crispy.

  5. ‍While the potatoes are in the oven you can get started on the other elements. To make the agrodolce sauce add the red wine vinegar and honey to a small saucepan. Bring to a boil and cook for 5 minutes until reduced and syrupy.

  6. Remove from the heat and add the capers and olives; set aside until you are ready to serve (this is served at room temperature).

  7. When the potatoes are nearly ready - cook the broccolini and fish.
  8. Steam the broccolini for 3-4 minutes, until cooked through but still has a nice crunch to it. Once cooked, season with salt and pepper, drizzle with olive oil and squeeze over the lemon juice.
  9. While the broccolini is cooking, pan-fry the fish. Pat the fish dry and season with salt and pepper. Add a little olive oil and butter to a large fry pan over medium-high heat and cook for 2-3 minutes on each side (depending on the size of the fillets).
  1. Once the potatoes have cooked, remove from the oven and spoon over the agrodolce, crumble over the feta and garnish with the parsley.
  2. Serve pan-fried fish with a portion of the potatoes and steamed broccolini; garnish with lemon wedges.


  • Swap out the baby potatoes for sweet potato rounds or pumpkin wedges (you won’t need to par-boil or smash). 


  • For a vegetarian option swap out the fish for pan-fried halloumi.  


  • Swap out the pine nuts for almonds.