Pairs well with Hand-made Barbecue Fish Skewers with Mashed Potatoes and Homemade Pies
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Hand-made Barbecue Fish Skewers with Mashed Potatoes and Homemade Pies
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A Greek-inspired dish featuring marinated fish loin skewers grilled to perfection, served with crispy smashed baby potatoes coated in barbecue sauce and parmesan, accompanied by homemade soft pies and a side of strained yogurt and parsley.
00:40:00 total
Serves 4
medium
Main Various
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Ingredients
- fish loin - 800 g (cut into pieces for skewering)
- garlic cloves - 2 (thinly sliced)
- white wine vinegar - 40 g (used for marinating fish)
- thyme sprigs - 4-5 sprigs (fresh, for marinating)
- olive oil - 3-4 tablespoons (for marinating fish)
- Helmans Barbecue sauce with honey - 100 g (used for marinating and glazing fish)
- salt - to taste (for seasoning fish and dough)
- freshly ground pepper - to taste (for seasoning fish)
- self-rising flour - 300 g (for dough)
- water - 180 g (for dough)
- dried oregano - 1 teaspoon (for dough)
- olive oil - 2-3 tablespoons (for dough)
- olive oil - 6 tablespoons (for baking pies)
- baby potatoes - 1 kg (boiled whole)
- grated parmesan - 50 g (for potatoes)
- Helmans Barbecue sauce with honey - 50 g (for potatoes)
- olive oil - 1 tablespoon (for roasting potatoes)
- strained yogurt - watch the video to see (for serving)
- parsley leaves - watch the video to see (for garnish)
Instructions
- Marinate the Fish: Cut fish loin into pieces. Thinly slice garlic and add to a bowl with fish. Add white wine vinegar, salt, freshly ground pepper, fresh thyme, and mix. Let salt and vinegar penetrate the fish before adding olive oil. Add olive oil and mix again. Cover with cling film and refrigerate for at least 30 minutes, up to 12 hours.
- Prepare the Dough: In a bowl, combine self-rising flour, water, salt, dried oregano, and olive oil. Mix initially with a fork, then knead by hand until dough binds. Cover with cling film and refrigerate for 30 minutes to rest.
- Prepare the Potatoes: Boil baby potatoes whole until tender. Place in a bowl, add grated parmesan and barbecue sauce with honey, and mix well. Transfer to a baking sheet and gently press the potatoes to create a crust. Drizzle with olive oil. Bake in a preheated oven at 220°C (428°F) for 20 minutes until crispy.
- Cook the Fish Skewers: Remove marinated fish from refrigerator. Thread pieces onto wooden skewers. Heat a frying pan or griddle over high heat. Cook skewers for about 2-3 minutes, turning to brown all sides evenly. Remove from heat and brush with barbecue sauce.
- Cook the Pies: Remove dough from refrigerator. Divide into six equal pieces. On a floured surface, roll each piece into a flat round using a rolling pin or substitute (plastic wrap, bottle). Heat a pan with olive oil over high heat. Cook each pie on both sides until golden and cooked through, about 5 minutes total per pie.
- Assemble and Serve: Arrange pies on a serving board. Place fish skewers on top so pies absorb juices. Serve alongside crispy smashed potatoes. Garnish with parsley leaves and add a side of strained yogurt.
