Pan-Fried Fish on Potato, Horseradish and Lime Salad

Cook the potatoes in boiling salted water until just tender. Drain well and cut into thick slices.

Combine the 1/3 cup olive oil, lime juice, zest, garlic and horseradish. Season very well.

Pour 2/3 of this over the potato slices mixing lightly so as not to break them up.

Divide the potatoes between 4 plates.

Heat a little extra olive oil in a medium hot pan and cook the fish until just done (all this depends on the thickness of your fillets).

Arrange the fish on the potato slices and drizzle the rest of the dressing over each serve. Serve with lime wedges on the side.