|Energy (Kcal) 482||25%|
|Energy (KJ) 2016|
|Saturated Fat 5.1g||25%|
|Total Sugars 3.6g||4%|
Preheat the oven to 220°C/200°C fan oven/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 tbsp olive 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
2tbsp rapeseed oil
Salt and freshly ground black pepper
2 x 150g cod fillets
2 thin slices of shallot
½ lemon, cut in half to make two wedges
For the herb butter
1 tbsp freshly chopped chives
1 tbsp freshly chopped parsley
1tsp non-pareille capers
A knob of butter
Healthy seed-crusted fish & chips
Make fish and chips your own with this healthy twist on a British classic. The perfectly roasted potatoes with the seeded sea bream fillets are a match made in heaven, making them a great mid-week meal option. Serve with refreshing lemon mayonnaise for that impressive, yet hassle-free gourmet finish.
Really simple to make, and pretty tasty too! Why not mix up a bowl of the filling and share around the table - there'll always be room for more with this one!
Chaat Masala Spicy Street Snacks from India
Chaat Masala is a spice powder mix traditionally used in Indian cuisine. By combining these delicious flavours with prawns, courgette and potatoes it makes for a delicious supper dish.
This campaign was originally produced in the framework of a programme co-financed by the European Union