Lemon Pepper Fish with Feta Potato Crush
Ready in 30 minutes
• Serves 4
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, February 3, 2019.
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, February 3, 2019.
Ingredients
Potato Crush
- 800g baby potatoes
- 100g feta cheese
- ¾ tsp mustard
- Zest and juice of ½ lemon (optional)
Veggies
- 100g green beans
- 1 courgette
- 250g frozen corn
Fish
- 1 pack market fish
- 1 pack lemon pepper spice mix
To Serve
- ½ pack herb aioli (adults)
Steps
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Cook potatoes Dice potatoes 2cm add to a pot with a pinch of salt and cover with hot tap water. Cook on high heat covered with a lid for about 20 minutes until tender. Drain, return to pot and set aside, covered to keep warm.
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Prep veggies & fish Cut beans in half. Cut courgette in half and thinly slice. Pat fish dry and remove any remaining scales or bones. Toss with lemon pepper spice mix and a drizzle of oil. Season. Leave some fish plain for fussy eaters.
-
Cook fish Heat a drizzle of oil in a fry-pan on medium-high heat. Cook fish in two batches, for about 2 minutes each side (depending on thickness), or until just cooked through. Remove from pan and cover to keep warm.
-
Cook veggies Heat a drizzle of oil in same pan. Add corn, beans and courgette and stir-fry for 3-4 minutes, until tender. Season to taste.
-
Finish potatoes Crush potatoes lightly with a fork (but do not mash!), crumble in feta along with all remaining potato crush ingredients and a drizzle of olive oil and fold through gently. Season to taste.
-
Serve fish and potato crush with veggies. Dollop over herb aioli.
Nutritional Information
Energy |
2518 kj 602 kcal |
---|---|
Protein | 39.5g |
Carbohydrate | 45.3g |
Fat | 28.4g |