Greek Herbed Sea Bream Skewers With Mashed Potatoes And Skordalia - cooking recipe

Ingredients

2 lb sea bream fillets, cut into 3/4 inch pieces
1/4 cup olive oil
2 tbsp finely chopped fresh flat-leaf parsley leaves
2 tbsp finely chopped fresh lemon thyme leaves
None None Mashed Potatoes
2 1/4 lb baby new potatoes, unpeeled
1/2 cup sour cream
3 tbsp butter, softened
-1 None Skordalia
1 None medium potato
1 slice white bread, crusts removed, soaked in water then drained and excess water squeezed out
2 cloves garlic, minced
1 tbsp apple cider vinegar
2 tbsp olive oil

Preparation

Thread fish onto 8 skewers and arrange in a shallow dish. Combine oil and herbs then brush over fish. Cover and refrigerate for 20 mins.
Boil, steam or microwave potatoes until tender then drain. Mash 1/2 the potatoes with sour cream and butter until smooth. Using a fork, crush remaining potatoes until skins burst then fold into mashed potatoes. Cover to keep warm.
To make the skordalia, boil, steam or microwave potato until tender then drain. Transfer to a medium bowl and mash until smooth. Combine soaked bread, garlic, vinegar, olive oil and 1/4 cup water in a blender or food processor and process until smooth. Stir into mashed potatoes.
Heat an oiled grill plate over medium-high heat. Cook fish skewers to your liking. Serve with mashed potatoes and skordalia.