|Sat Fat 1.3g||6%|
Heat the oven to 200c.
Cut each fish fillet in two through the middle so you have a top and a bottom piece.
Mix the herbs and olives together and divide between the fish, making sandwiches.
Wrap each one with ‘spiralized’ potato, as if you were tying string around it and season well. Spray with cooking oil spray and put on a baking tray. Cook in the oven for 20 minutes, until the potato is golden.
Meanwhile, prepare the tomato salad by dressing the sliced tomatoes with the other ingredients and leaving to sit.
Remove the fish from the oven and serve with the salad.
250g Rooster potato, spiralized thinly
4x 140g skinless thick cod fillets
4tbsp chopped chives
3tsp chopped dill
3tsp chopped mint
4tsp lemon thyme
2tsp chopped black olives
For the salad
2 medium tomatoes. Sliced
1 shallot, finely chopped
2tbsp chopped fresh parsley
1tbsp olive oil
1tsp balsamic vinegar
Salt and pepper
Quick to cook, vibrant colours and fantastic flavours transporting you to the Spanish Costas - now to find the weather to go with it!
Tasty pillows of goodness, absorbing the subtle flavours of tomato and basil used to make a classic Marinara sauce.
Potato and Ham Broth topped with a poached egg
Treat your taste-buds to this flavoursome Potato and Ham broth. Top with a perfectly poached egg and enjoy!