Baked fish with spinach potatoes
Baby potatoes are a good option for diabetics but can be replaced with cauliflower purée (see recipe in tip below) for an even healthier meal.
Preparation time: 10 minutes Standing time: 10 minutes Cooking time: 20-25 minutes
4 (100 g each) frozen hake fillets salt and pepper 60 ml (¼ c) sun-dried tomato pesto 100 g cherry tomatoes, halved 100 g low-fat Danish feta cheese with black pepper
100 g baby potatoes 4 garlic cloves, crushed oil 100 g spinach, finely chopped nutmeg salt and pepper 30 ml (2 T) milk micro herbs to garnish
1 Preheat the oven to 180 °C. Line a baking sheet with foil. 2 Fish Season the fish with salt and pepper and set aside for 10 minutes. Transfer to the baking sheet. 3 Rub the pesto over the fish and place the tomato halves on top. Sprinkle the feta cheese over and bake for 8-12 minutes or until the fish is just cooked. 4 Spinach potatoes Boil the potatoes in their jackets. Mash slightly. 5 Lightly fry the garlic in a little oil. Add the spinach, cover and steam-fry until wilted. Mix with the potatoes. Season with nutmeg, salt and pepper and stir in the milk. 6 Spoon the potatoes on plates and top with the fish. Garnish with micro herbs.