|Sat Fat 3.8g||19%|
For this recipe, boil the potatoes in a pan of hot water. Once soft, drain the potatoes and cut into medium/thick chips.
Preheat the oven to 190°C/170°C fan.
Mix the lemon zest with the seeds, a generous pinch of salt and plenty of black pepper. Tip half of this mix onto the cooked potatoes along with 1tbsp olive oil. Coat well, spread out on a baking tray and place in the oven (for about 25 mins).
Meanwhile add the flaked almonds to the remaining seeds mix with a dash of olive oil and toss to coat. Pile onto each fish fillet, pushing down to form a crust. When the potatoes look like they’re beginning to crisp up, add the fish to the oven for the final 15 minutes.
Serve with lemon wedges, lemon mayonnaise and peas.
TIP Leftover boiled potatoes could be used in this recipe.
2 Rooster potatoes, boiled and drained. Cut into medium/thick chips.
2 sea bass fillets (approx. 180g each) (for an alternative, use sea bream, haddock or cod)
1 lemon, zest removed (juice reserved for lemon mayo
3tbsp mixed seeds (pumpkin, sunflower, linseed, chia)
2tbsp flaked almonds
For the lemon mayonnaise
handful parsley leaves, finely chopped
½tbsp lemon juice
salt and pepper
Peas (to serve)
"This is one of my favourite summer salads. It’s a great addition to any lunch, especially a picnic. The potatoes taste amazing tossed with asparagus in the creamy lemon and avocado mix, and then sprinkled with chives and spring onions. It’s simple but delicious! I can’t wait to hear what you all think of it."
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Vegan or Vegetarian? No problem - just replace the tuna with more avocado and you're good to go!