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Su­per-thrifty week­night din­ners

2 large sweet po­ta­toes, peeled

and cut into chunks 2 tsp but­ter, soft­ened 1 gar­lic clove, crushed

1/ 2- 1 tsp harissa 1 lemon, zested small hand­ful co­rian­der, most chopped,

the rest left whole 2cm piece ginger, finely grated 2 skin­less white fish fil­lets

1 Heat oven to 200C/180C fan/gas 6. Cook the sweet po­ta­toes in boil­ing, salted wa­ter for about 10 mins or un­til just ten­der when pierced with a knife. Mean­while, mix to­gether the but­ter with the gar­lic, harissa, lemon zest, chopped co­rian­der and some sea­son­ing. When the po­ta­toes are ready, drain thor­oughly, mash with the ginger and sea­son­ing, then keep warm.

2 Place the fish in a roast­ing tin, sea­son, then spread half the flavoured but­ter over each fil­let. Roast for about 8 mins un­til just cooked through. Serve with the ginger mash and some green veg. PER SERV­ING 445 kcals, fat 7g, sat­u­rates 3g, carbs 65g, sug­ars 17g, pro­tein 36g, fi­bre 7g, salt 0.7g

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