|Sat Fat 1.3g||6%|
Heat the oven to 200c.
Cut each fish fillet in two through the middle so you have a top and a bottom piece.
Mix the herbs and olives together and divide between the fish, making sandwiches.
Wrap each one with ‘spiralized’ potato, as if you were tying string around it and season well. Spray with cooking oil spray and put on a baking tray. Cook in the oven for 20 minutes, until the potato is golden.
Meanwhile, prepare the tomato salad by dressing the sliced tomatoes with the other ingredients and leaving to sit.
Remove the fish from the oven and serve with the salad.
250g Maris Piper potato, spiralized thinly
4x 140g skinless thick cod fillets
4tbsp chopped chives
3tsp chopped dill
3tsp chopped mint
4tsp lemon thyme
2tsp chopped black olives
For the salad
2 medium tomatoes,sliced
1 shallot, finely chopped
2tbsp chopped fresh parsley
1tbsp olive oil
1tsp balsamic vinegar
Salt and pepper
Griddled lamb steaks with warm potato salad
The perfect pairing, try these lamb steaks with a warm potato salad. Perfect for all seasons.
Potato pancake with smashed avocado & smoked salmon
Use your leftover mash to create something different with these potato pancakes. The classic combination of salmon and avocado is fantastically easy but a guaranteed success. Top with a runny poached egg and drizzle with lemon and olive oil for that extra special touch.
Try making these fish cakes - the gooey, cheesy middle makes them to die for!
"This is one of my favourite summer salads. It’s a great addition to any lunch, especially a picnic. The potatoes taste amazing tossed with asparagus in the creamy lemon and avocado mix, and then sprinkled with chives and spring onions. It’s simple but delicious! I can’t wait to hear what you all think of it."
This campaign was originally produced in the framework of a programme co-financed by the European Union