by Chef Dean Cambray

Serves 4


  • 2 large Desiree potatoes
  • 1lb puff pastry
  • 1/3 cup olive oil
  • 1tbsp finely chopped rosemary
  • 1/2 tsp flaked sea salt
  • 4 x 5oz Kingfish fillets (or favorite white fish), skin on
  • 1/4 cup of parsley leaves
  • 2 tbsp capers
  • I tsp grated horseradish
  • I tbsp lemon juice
  • Freshly ground black pepper


  1. Preheat the oven to 375˚F
  2. Peel the potatoes, then, using a mandolin or very sharp knife, thinly slice them into thin slices, the thickness of a quarter.
  3. Place a pastry sheet on a baking paper-lined heavy-based oven tray. Prick all over with a fork, then place potato slices, slightly overlapping, in 4 to 5 lines across the pastry. 
  4. Brush lightly with olive oil, then scatter with sea salt.
  5. Cover the top of the tart with another layer of baking paper, then another tray base-side down. Bake for 40-45 minutes, until the pastry is crisp and golden.
  6. Remove the tray and to paper, scatter with rosemary and return to the oven for 1 minute.
  7. Allow to cool and trim into 4 equal rectangles then place one on each plate.
  8. Using a sharp knife, score two slashes across the skin of each fish fillet. Lightly brush with olive oil and season.
  9. Heat a heavy-based, oven-proof frying pan over medium heat and cook the fish skin-side down, for 2 minutes or until crisp. Turn over, transfer the pan to the oven and cook for a further 5 min.
  10. Place the fish on the potato and rosemary tarts, then, in the same pan the fish has been cooked in, add the olive oil and the parsley and cook for 15 seconds or until crisp.
  11. Remove with a slotted spoon and drain onto some kitchen paper.
  12. Add the capers to the same pan and cook for 2 minutes then add the horseradish and lemon juice and a twist of freshly ground pepper.
  13. Pour over a little of the warm vinaigrette and sprinkle with the crisp parsley leaves.