Baked fish with spinach pota­toes

YOU Diabetics - - Contents -

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.

4 por­tions

Prepa­ra­tion time: 10 min­utes Stand­ing time: 10 min­utes Cook­ing time: 20-25 min­utes

FISH

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

SPINACH POTA­TOES

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.

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