|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)
Struggling to make perfect sautéed potatoes? Look no further! Try this recipe for a delicious take on classic.
Grilled Salmon and Potato Rainbow Salad
At just over 600kcal, ‘Bowl in One’ is a delicious combination of salmon spiced with turmeric, fresh potatoes for a fibre and potassium boost, and a generous helping of a mix of vegetables to provide three and a half portions of the recommended ‘5 A DAY’. Incorporating ingredients from all food groups, the dish provides nutrients important for eye, heart and digestive health.
Perfect for summer, this combines sweet and savoury into a tasty salad that will sit well on any BBQ table!
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