PEP­PER­CORN FISH WITH AP­PLE SALAD

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SERVES 4 Prepa­ra­tion time: 15- 20 min Cook­ing time: 10- 12 min

4 fish fil­lets salt and freshly ground black pep­per 30 ml ( 2 T) green pep­per­corns, roughly crushed 15 ml ( 1 T) olive oil

AP­PLE SALAD

3 Granny Smith ap­ples, diced 2 cel­ery stalks, chopped 50 g al­monds, roughly chopped 45 ml ( 3 T) olive oil 30 ml ( 2 T) lemon juice 5 ml ( 1 t) caster sugar salt

MASHED POTA­TOES

15 ml ( 1 T) but­ter 15 ml ( 1 T) milk 6 large pota­toes, peeled and cooked Pre­heat the oven to 200 ° C Grease a bak­ing sheet with non­stick spray 1 Ar­range the fish fil­lets on the pre­pared bak­ing sheet and sea­son with salt Cover the fish with the crushed green pep­per­corns and driz­zle the olive oil over Bake for 10- 12 min­utes or un­til done 2 Ap­ple salad Mix the ingredients and sea­son with salt 3 Mashed pota­toes Add the but­ter and milk to the cooked pota­toes and mash Sea­son with salt and pep­per 4 Serve the fish on the mash with the salad on the side

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