Roast Fish And Herby Mash
Serves 4 Calories: 345 Fat: 13g
Saturated fat: 1.5g Carbohydrates: 23g
✱ 450g (1lb) mashed potato ✱ 4 x 150g (5oz) chunky white fish fillets
✱ 3tbsp extra virgin olive oil, plus extra for greasing
✱ Finely grated zest and juice of 1 lemon
✱ 400g ripe tomatoes, chopped
✱ A small bunch parsley, roughly chopped
✱ A small bunch of fresh tarragon or basil, roughly chopped
✱ 1 red onion, chopped
✱ 2tbsp capers, rinsed and drained
✱ 400g (14oz) broccoli and sugar snap peas, steamed, to serve
Make the mashed potato. 1
Heat oven to 220°C or Gas Mark 7. Put the fish fillets, skin-side down, on an oiled baking tray. Drizzle with 1tbsp of the oil, and sprinkle over the lemon zest and freshly ground black pepper. Roast in the oven for 15 mins, or until opaque.
Meanwhile, drain the 2
tomatoes in a sieve, and mix with ½ the parsley and ½ the tarragon or basil. Add the red onion, capers, lemon juice and remaining olive oil. Season with salt and freshly ground black pepper.
Stir in the remaining 3
chopped herbs to the mashed potato and season well. Top the mash with the cod fillets. Serve with steamed broccoli and sugar snap peas.