|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 ‘spiralised’ 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 Maris Piper potato, spiralised 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
This recipe is a one pot wonder – ideal to use up veggies you might have left over from the weekly shop, (mine are just a suggestion) but potatoes are key in this dish. Then simply add some chicken and a few spices.
For a twist on a Saturday night takeaway without the noodles, why not try this delicious Potato Pad Thai recipe for a healthy treat night?
Low sat fat
Try this pan seared cod for a healthy evening meal. Containing chorizo, peppers and paprika for a spicy kick.