|Sat Fat 13.8g||15.3|
Mix together half the herbs with the lime rind and 1 tbsp oil and use to coat the fish. Cover and place in the fridge until required.
Place the potatoes in a pan of lightly salted boiling water, cover and simmer for 15-20 minutes or until tender.
After 15 minutes heat 1 tbsp of the oil in a frying pan, add the fish and fry for 2-3 minutes on each side.
Drain the potatoes and coarsely crush with the remaining oil and herbs with the garlic and seasoning.
Pile the potatoes onto individual serving plates and serve immediately topped with the fish. Serve with salad or green vegetables.
6 tbsp chopped fresh herbs (rosemary, parsley and thyme)
1 lime, rind of
4 tbsp virgin olive oil
2 salmon fillets, skinned
400g salad potatoes (such as Charlotte or Maris Peer), scrubbed and quartered
1 clove garlic, crushed
Salt and cracked black pepper
Cajun spiced chicken & potato one pot
Fantastically simple yet packed full of flavour, this dish is perfect to share with friends. Serve with yoghurt and top with pomegranate seeds to compliment that Cajun kick!
Perfect for an evening in front of the fire and a film, or why not try with salad potatoes as a canape?
Bombay potato hash recipe
Packed full of flavour and textures, this is great dish to experiment with spice combinations - don't be afraid to turn up the heat a little!
A great way to use up any leftover vegetables from Christmas dinner, but remember - this recipe is for life, not just for Christmas!