|Energy (Kcal) 480||24%|
|Saturated Fat 3.7g||19%|
|Total Sugars 5.3g||6%|
Heat the oven to 200°C/180°C fan-assisted/Gas Mark 6. Break up 1 large head of garlic into cloves leaving the skin on. Place in a piece of foil and wrap to cover. Roast in the oven for 20 minutes until tender. Unwrap the foil and leave to cool.
Meanwhile place the potatoes in a pan of cold water and bring to the boil. Boil for 15 minutes until tender then drain and mash with the milk. Squeeze the soft garlic out of the cloves discarding their skins. Fold through the mash and season.
Using a peeler peel thin layers of the zest from the lemon then finely shred. Then juice the lemon and set both aside.
Dust the fish in the flour and shake off any excess. Heat the oil in a large non-stick pan over a medium heat add the fish skin side down. Cook for 3 minutes before gently turning and cooking for a further 2-3 minutes until cooked through. Carefully remove from the pan and keep warm.
Keep the pan over the heat and add the butter, lemon zest and juice. Once melted season and add the fish stock and parsley. Simmer for 2-3 minutes while you spoon the mash onto the plates and top with the fish. Spoon over a little sauce and serve immediately.
1.2kg smooth potatoes, such as Desiree, peeled & roughly chopped
1 head garlic
200ml semi-skimmed milk
4 sea bream or other small white fish fillets
2 tbsp plain flour
1 tbsp olive oil
20g unsalted butter
150ml hot fish stock
1 tbsp fresh parsley, finely chopped
An easy dish to make taking just 10 minutes to prep, this casserole is healthy and nutritious containing potatoes, sausages and peppers.
Hot wok potato and beef stir-fry recipe
Recreate your Saturday night takeaway with this healthier version - it tastes as great as it looks!
"As you all loved the potato salad I posted a few weeks ago I thought I should share another lovely potato recipe for summer salads and feasts. This one is bursting with flavour and it’s coronation inspired sauce is just a dream. The sauce is made of a delicious blend of spices, from curry powder to garam masala, cinnamon and cayenne, which are mixed with lemon juice, tamari and coconut. The tender potatoes are then tossed with the sauce and scattered with juicy chunks of mango, flaked almonds and raisins. I love this served with big bowls of quinoa and veggies for a beautiful summer meal with friends."
Fresh, summery flavours with and mint, coupled with the sweetness of the Parma ham make this a great dish for dining al fresco.