|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 recipe for the popular French dish chicken chasseur served with mash potato is amazingly flavoursome and makes a great dish for a dinner party!
Four green lights on the traffic light system - a tasty and healthy alternative to your Saturday night take away. Just pop it all on one tray and stick it in the oven, easy!
Pulled Pork & Tomato Layered Potato Bake
Here's a clever way to use up leftovers from a weekend roast. Packed with hearty flavours and warming herbs and spices, it's a real mid-week treat.
Serious flavours and colours make this an impressive dish to serve for brunch with friends - give it a go!