- 30 min
Cook the potatoes
Bring a large pot of water to a boil. Peel and chop potatoes into cubes. Cook for 12 minutes or until tender.
Cook the garlic
In the meantime, mince the garlic. In a deep pan, heat the olive oil over medium-high heat and sauté the garlic and red pepper flakes.
Reduce heat to medium
Add the tomatoes and cook until they start to soften about 5 minutes.
Make the broth
Add the water, wine, half of the parsley and a pinch of salt. Turn the heat down to medium-low and allow to simmer for 5 minutes.
Cook the fish
Place the fish in the pan, cover and cook until the fish is cooked through, about 10 minutes. Add capers half way through cooking. Mash the potatoes with milk and butter.
Plate the fish and add the mash potatoes. Pour broth around the fish. Garnish with a little more fresh parsley, lemon wedge and serve.