|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
Sri Lankan Beef and Potato Curry
This creamy, aromatic curry is a really comforting dish that is simple to prepare but perfectly satisfying.
Fresh, summery flavours with peas and mint, coupled with the sweetness of the Parma ham make this a great dish for dining al fresco.
An easy dish to make taking just 10 minutes to prep, this casserole is healthy and nutritious containing potatoes, sausages and peppers.
“This makes a great meal for kids, the asparagus spears are fantastic finger food for them to pop their eggs with, they’ll love the potato of course and it’s a good way to introduce a different way to eat a baked potato."