Lime whitefish with fried potatoes

• 680g Russet potatoes, unpeeled and cut into 6mm thick slices
• 3 cloves garlic, finely chopped
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste
• 4 fresh, skinless fish fillets (such as cod, haddock, or halibut), 1 to 1.5 inches (25 to 38 mm) thick, 6-8 oz (170-225 g) each
• 3 tablespoons unsalted butter, cut into 1/4 inch pieces
• 4 teaspoons The Spice Club Fish spice mix
• 1 lemon, thinly sliced
• 4 tsp The Spice Club Potato

Step 1: Preparing the potatoes

• Preheat the oven to 220°C. Place a rack in the lower middle of the oven and line a baking sheet with baking paper.
• Combine the potato slices, minced garlic, the spice club potato and olive oil in a microwave safe bowl. Season with salt and pepper.
• Microwave the potatoes, uncovered, until just cooked, stirring occasionally, for 5 to 10 minutes.

Step 2: Setting up the potato base

• Divide the potato slices into four equal portions on the baking sheet, overlapping the edges of the slices slightly so that they form a rectangle approximately 10 by 15 cm.

Step 3: Preparing the fish

• Pat the fish fillets dry with kitchen paper and season with the spice club fish and salt and pepper.
• Place a fish fillet on each potato stack, skin side down.
• Divide the butter evenly over the fillets and then place a few lemon slices on top.

Step 4: Roasting the fish

• Roast the fish in the oven until it begins to flake when gently pierced with the tip of a knife, about 15 to 18 minutes.

Step 5: Serving

• Use a thin metal spatula to gently slide the potato and fish onto a plate. Serve immediately.