Pan Fired Perch With Mashed Potatoes And Beets

• 1 1/3 lbs potatoes, peeled and chopped
• 1 lb beets, peeled and chopped
• 1 oz hazelnut slivers or coarsely chopped hazelnuts
• 2 tbsp red wine vinegar
• 1 tsp honey
• 4 tbsp oil
• 1 None shallot, finely diced
• 4 None perch or bass fillets (about 3 oz each)
• 2/3 cup reduced-fat milk
• 2 oz goat cheese
• 1/4 tsp ground nutmeg
• 4 slices lemon
• 3 oz baby leaf salad greens

1. Cook the potatoes and beets in boiling salted water for about 20 minutes. Meanwhile, toast the hazelnut flakes in a dry frying pan then set aside.
2. For the dressing, whisk together the vinegar and honey and adding 2 tbsp oil bit by bit. Season with salt and pepper and stir in the shallot.
3. For the fish, make 2 slashes on the skin side of each fillet, heat 2 tbsp oil in a frying pan and fry the fish over a high heat, skin side down, for about 3 minutes . Turn fillets over and cook for a further 2 minutes.
4. Heat the milk in a saucepan, drain the potatoes and beetroot then add the warmed milk and goat cheese. Mash to a puree and season with a pinch of salt and nutmeg.
5. Remove the fish from the pan and briefly fry the lemon slices on both sides. Arrange the puree, salad and fish on a plate, top with a lemon slice, sprinkle toasted hazelnut flakes over and drizzle the salad with dressing.

potatoes, beets, hazelnut slivers, red wine vinegar, honey, oil, shallot, milk, goat cheese, ground nutmeg, lemon, baby leaf salad greens

Taken from recipes-plus.com/api/v2.0/recipes/19261 (may not work)