Crush the garlic and remove the skin.
Remove the large stalks from the parsley and oregano and discard.
Place these herbs in a blender along with the coriander, sherry vinegar, Dijon mustard, seasonings and paprika. Blend for 30 seconds and then check the seasoning and adjust if necessary.
Peel the outer layer of the spring onions, trim any dry ends, chop finely, and add to the chimichurri sauce.
If necessary de-stone the olives, cut in half and add to the dressing.
Wash the potatoes, and if necessary, cut so that they are all similar in size.
Place the potatoes in a large pot of salted water, and bring to the boil, turn down and cook until the potatoes are tender, but still hold their shape. If you are using coloured potatoes, such as blues or violets, they will need to be cooked seperately as their colour may leach.
Drain and when cooled enough to handle slice into approximately 5mm slices. Dress with the chimichurri.
This potato salad can be served warm or cold.
Pre-heat a pan to medium high. When the pan is hot, drizzle with the vegetable oil.
Pat the fish fillets dry with paper towel if they are very wet, to minimise splattering. Place the fish skin-side down in the pan. Use a spatula to press down the fish to prevent them from curling up.
When the fish are all in the pan, season with slat and pepper. urn down the heat to medium-low, and leave to crisp up gently.
When the two thirds of the flesh has turned opaque, gently turn the fillets over, and allow the other side to cook about 1 minute.
Serve immediately with the potato salad.
«The chimichurri sauce is a great marinade for grilled meats and fish.»
This potato salad is not you reveryday potato salad: it is the one you pull out when you need to make a great impression on someone. ANd when paired with a beautifully crispy fillet of sea bream, this dish not only sings its own praises, it knocks your socks off with it...