Haddock Margarita and Pan Roasted Potatoes

Serves	2
Website	Food Network

Ingredients

1.	Boil some salted water and add the cubed potatoes and cook for a few minutes until just starting to soften. Once done, strain and put to one side.
2.	In a saute pan, add the sauce ingredients - the butter (50g), wine, and stock. Season with a pinch of salt and pepper and allow to simmer over a medium heat for a few minutes.
3.	Meanwhile, in another saute pan, heat some olive oil. Dredge the fish in the flour, then dip in the egg until completely covered. Place in the hot oil and cook for a few minutes on each side until golden brown.
4.	Gently add the egg-battered fish to the sauce, and simmer on a low heat.
5.	Add some butter (40g) to the pan that cooked the fish, then add in the potatoes. Sprinkle over the paprika, and a little salt and pepper.
6.	Cook the potatoes, stirring occasionally, until the are crispy on the outside and cooked on the inside.
7.	Plate up the fish and pour a little of the sauce over. Add the potatoes and sprinkle with a little chopped parsley if you like.