|Sat Fat 3.8g||19%|
Preheat the oven to 190°C/170°C fan.
Mix the lemon zest with the seeds, a generous pinch of salt and plenty of black pepper. Tip half of this mix onto the cooked potatoes along with 1tbsp olive oil. Coat well, spread out on a baking tray and place in the oven (for about 25 mins).
Meanwhile, add the flaked almonds to the remaining seeds mix with a dash of olive oil and toss to coat. Pile onto each fish fillet, pushing down to form a crust.
When the potatoes look like they’re beginning to crisp up, add the fish to the oven for the final 15 minutes.
Serve with lemon wedges, lemon mayonnaise and peas.
TIP Leftover boiled potatoes could be used in this recipe.
2 fluffy potatoes (such as Maris Piper), boiled and drained, cut into medium/thick chips,
2 sea bass fillets (approx. 180g each) (or use sea bream, haddock or cod)
1 lemon, zest removed (juice reserved for lemon mayo
3tbsp mixed seeds (pumpkin, sunflower, linseed, chia)
2tbsp flaked almonds
For the lemon mayonnaise
handful parsley leaves, finely chopped
½tbsp lemon juice
salt and pepper
peas (to serve)
Low sat fat
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Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
This campaign was originally produced in the framework of a programme co-financed by the European Union