Name: Persico with Lemon, Capers & Green Olive Mash
Yield: Serves 4
Cuisine: Italian
Ingredients: 4 persico (perch) fillets, about 170 g (5¾ oz) each; 50 g (1¾ oz) butter; 2 tablespoons olive oil; 70 g (2½ oz) pitted green olives, halved or quartered if large; 2 garlic cloves, peeled and lightly squashed with the flat of a knife; 1 heaped tablespoon small capers in vinegar, drained; 185 ml (6 fl oz/¾ cup) warm milk; 1 lemon, rinsed and scrubbed; 700 g (1 lb 9 oz) potatoes, scrubbed; 60 ml (2 fl oz/¼ cup) water

Preparation info

Serves
4

Difficulty
Medium

Appears in

Limoncello and Linen Water

By Tessa Kiros

Published 2012

About

The mash is quite abundant, but there is never really enough mash, is there?

Ingredients

1 lemon, rinsed and scrubbed
700 g (1 lb 9 oz)

Europe
Italy
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Grate about a teaspoon of rind from the yellow part of the lemon. Keep aside. Cut 4 slices of lemon, a few millimetres (fractions of an inch) thick, from one end and then squeeze the juice from what’s left. Keep aside.

Meanwhile, boil the potatoes in their skins in boiling salted water until

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