Garlic & Thyme Fish with Warm Root Vegetable Salad


  • 600 gr Chat Potatoes, diced
  • 4 Fish Fillets
  • 1 tbsp Fresh Thyme Leaves
  • 1 Lemon
  • 2 Garlic Cloves, crushed
  • 2 tbsp Olive Oil
  • 250 gr Cooked Baby Beetroot, drained, cut into wedges
  • 1 Carrot, peeled & sliced
  • 1 Spanish Onion, thinly sliced
  • 60 ml Balsamic Vinegar
  • Lemon Wedges, to serve


  1. Cook the potatoes in a large fry pan on high heat with a drizzle of olive oil for 3 minutes or until golden.
  2. Add garlic, fresh thyme, lemon rind, Spanish onions and sliced carrots, cook for 2 minutes. Place in a bowl aside.
  3. Using the same pan, sear the beetroot wedges with a drizzle of olive oil, add the balsamic vinegar and reduce until caramelised. Mix with the other root vegetables.
  4. Brush both sides of the fish fillets from The Costi's Fresh & Cooked with 1 tablespoon of oil.
  5. Heat a non-stick frying pan over medium-high heat. Cook the fish for 2 to 3 minutes on each side or until just cooked through.
  6. Serve fish with root vegetables salad, extra thyme, lemon zest and lemon wedges.

*All vegetables, fruit, herbs & spices from Freshworld