Per Serving | %RI |
---|---|
KCAL 391 | 19% |
Fat 8.6g | 12% |
Sat Fat 1.3g | 6% |
Salt 1.3g | 6% |
Sugar 4.2g | 4% |
250g Maris Piper potatoes spiralised thinly
4 x 140g skinless thick cod fillets
4 tablespoons freshly chopped chives
3 teaspoons freshly chopped dill
3 teaspoons freshly chopped mint
4 teaspoons fresh lemon thyme leaves
2 teaspoons black olives, chopped
Cooking oil spray
For the salad:
2 medium tomatoes, sliced
1 shallot, peeled and finely chopped
2 tablespoons freshly chopped parsley
1 tablespoon olive oil
1 teaspoon balsamic vinegar
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An easy way to use leftovers from roast dinners, but still quick and easy to cook from scratch. Why not try with a poached egg popped on top?