|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)
Tornado twister potatoes with zingy lime mayonnaise
Taking its origin from South Korean street food, give your guests a treat with these deliciously fun tornado twister potatoes. Generously seasoned with paprika, oregano and chili powder and served with zingy lime mayo, these tornado potatoes make the perfect showstopper for any occasion.
Looking for the perfect mashed potato recipe? Look no further! Taking just 5 minutes to prep this is easy for beginners!
A slight twist on the traditional New England corn Chowder, the addition of smoked sausage brings a new depth of flavour to this winter-warming dish.
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