Healthy fish and chips

Takes 35min Serves 4

Ideal Home (UK) - - Simple Pleasures -

IN­GRE­DI­ENTS

● 400G CELERIAC, PEELED AND CUT

INTO CHIPS

● 4 TBSP OLIVE OIL

● 4 X 100G SALMON FIL­LETS

● 1 LEMON – CUT 4 SLICES OFF ONE HALF, THEN SQUEEZE JUICE FROM THE RE­MAIN­DER

● 300G KALE

● 40G GREEK YO­GURT

● 4TSP CA­PERS

● 4 GHERKINS, CHOPPED

● 1TBSP PARS­LEY, CHOPPED Pre­heat the oven to 200°C/180°C fan/gas 6. Put the celeriac on a tray lined with bak­ing parch­ment, toss in olive oil and bake for 20min. Place the salmon on an­other bak­ing tray, greased with a lit­tle olive oil. Top each fil­let with a lemon slice and squeeze over the juice from the rest of the lemon. Bake for 10min. Spread the kale out on an­other tray, driz­zle with olive oil and bake for 7-10min un­til turn­ing crispy. Mix to­gether the yo­gurt, ca­pers, gherkins and pars­ley to serve as a dip with the fish, chips and kale.

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