Per Serving | %RI |
---|---|
Energy (Kcal) 482 | 25% |
Energy (KJ) 2016 | |
Fat 22.0g | 31% |
Saturated Fat 5.1g | 25% |
Total Sugars 3.6g | 4% |
Salt 1.7g | 28% |
Preheat the oven to 220°C, 200°C Fan, Gas Mark 7. Put a tray into the oven to heat up. Put the potatoes into a pan of cold, salted water and cover with a lid. Bring to the boil then as soon as the water is boiling, turn the heat down and simmer for 5-6 minutes. Drain in a colander and shake well to roughen up the edges.
Put 2 tablespoons oil into a bowl and tip the potatoes into it. Toss well and season with salt. Tip into the roasting tray. Roast for 15 minutes.
Put each piece of cod onto the baking sheet and put a slice of shallot on top of each.
Toss the potatoes around, then return the tray to the oven and continue to roast for 15 minutes.
Stir the chives, parsley and capers into the butter and season well. Cook the peas until tender in a pan of boiling salted water and drain well. Add a little of the mixed butter.
Take the tray out of the oven and divide the potatoes and fish between two plates. Spoon the remaining butter onto each fish fillet and serve with the peas and lemon wedges.
350g fluffy potatoes, such as Maris Piper or King Edward, peeled and cut into chunks
2 tablespoons rapeseed oil
2 x 150g cod fillets
2 thin slices of shallot
125g peas
½ lemon, cut in half to make two wedges
For the herb butter
1 tablespoon freshly chopped chives
1 tablespoon freshly chopped parsley
1 teaspoon capers
A knob of butter
Low sat fat
Looking for an easy Spanish tortilla recipe? Perfect for a healthy lunch to take into work or with a salad at dinner.
A hearty eggy base allows a host of flavours to mingle in this beautiful frittata - sprightly onion, flavoursome asparagus and soft new potatoes, what could be better?
This recipe is a Thai flavoured twist on a classic curry, giving a kick with a little bit of spice! Perfect for those looking for a fakeaway curry.
Ditch the takeaway and discover this Bengali spiced potato and fish curry. With soothing coconut milk and a chilli kick, This is a great dish to experiment with spice combinations - don’t be afraid to turn up the heat a little!