date:Sep 25, 2013
Ingredients
2 (about 550g) desiree potatoes
1/2 tsp ground turmeric
1/2 tsp ground coriander
2 tbs extra virgin olive oil
2 large cloves garlic
1 large leek
250g grape tomatoes
100g pitted Sicilian green olives (see note)
125ml (1/2 cup) dry white wine
4x 200g pieces blue-eye trevalla or snapper, pin-boned, skinned
20g butter
1/4 bunch flat-leaf parsley
Method
1. Place a large roasting pan in the oven and preheat to 220C fan-forced. Rinse potatoes, then cut widthwise into 1mm-thick slices