|Sat Fat 13.8g||15.3|
Mix together half the herbs with the lime rind and 1 tbsp oil and use to coat the fish. Cover and place in the fridge until required.
Place the potatoes in a pan of lightly salted boiling water, cover and simmer for 15-20 minutes or until tender.
After 15 minutes heat 1 tbsp of the oil in a frying pan, add the fish and fry for 2-3 minutes on each side.
Drain the potatoes and coarsely crush with the remaining oil and herbs with the garlic and seasoning.
Pile the potatoes onto individual serving plates and serve immediately topped with the fish. Serve with salad or green vegetables.
6 tbsp chopped fresh herbs (rosemary, parsley and thyme)
1 lime, rind of
4 tbsp virgin olive oil
2 salmon fillets, skinned
400g salad potatoes (such as Charlotte or Maris Peer), scrubbed and quartered
1 clove garlic, crushed
Salt and cracked black pepper
Turkey Bubble and Squeak with Crisp Ham Shards
This delicious recipe is perfect for using up leftover roast turkey after Christmas! Perfect when served with a runny poached egg.
This dish works just as well with tinned salmon, and is a quick and tasty way to use up any leftover mash.
Aromatic Potato, Pea & Mint Soup with Garlic Toasts
Give your taste buds a mid-week treat with this aromatic potato, pea and mint soup. Don't forget to serve with garlic toasts to make your meal extra special!
This mini roast is a fantastic meal option for 2-3 people that is boneless,easy to carve and ready in under an hour. The lamb is covered with a delicious rosemary butter, very simply made with unsalted butter and freshly chopped or dried rosemary leaves. Ideal for a midweek meal.
This campaign was originally produced in the framework of a programme co-financed by the European Union