TWO-FISH MISH­MASH

Women's Fitness (UK) - - Essentials -

In­gre­di­ents (serves2)

●2 x 100g sal­mon fil­lets, skinned ● 180g cod fil­let, skinned ● 3tbsp nat­u­ral yo­ghurt ● 2tbsp chopped fresh dill (or 1tsp dried dill) ● Juice of 1 lime ● A few drops of Tabasco sauce (op­tional) ● 1 ripe av­o­cado, peeled and diced

1Pre­heat the oven to 180°C/gas mark 4. Place the fish fil­lets in a large oven­proof dish and fill the dish with water. Cover the dish with foil and bake the fish for 20 min­utes or un­til cooked through. Trans­fer the cooked fish to a plate and set aside to cool for 10 min­utes. 2Use a fork to gen­tly flake the cooked fish into a large bowl. Add the yo­ghurt, dill, lime juice and Tabasco and mash well. Ar­range the chopped av­o­cado in a neat layer on each serv­ing plate. Top with the fish mish­mash and serve.

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