Crunchy smashed potatoes with fish and fennel
- 400g low-carb potatoes
- 2 teaspoons butter
- 2 cloves garlic, crushed
- 2 baby fennel bulbs, trimmed, shaved
- 1 lemon, zest and juice
- 1 tablespoon chopped fresh dill
- 1 teaspoon honey
- 600g white fish fillets
- 50g baby rocketarugulaX
- 2 tablespoons sliced natural almonds, toasted
1 Preheat oven to 220°C. Line two baking trays with non-stick baking paper. Cook potatoes in the microwave with the butter and a sprinkling of dried parsley on high for 8 minutes. Transfer the potatoes to prepared tray, then squash the potatoes with a masher. Combine 2 teaspoons oil and garlic, and drizzle over potatoes. Bake for 20 minutes, or until golden and crisp.
2 Meanwhile, combine fennel, the lemon rind and juice, dill, 2 teaspoons olive oil and honey in a bowl. Mix well and season with salt and pepper. Set aside.
3 Place the fish on remaining prepared tray. Spray the fish with oil and season. Bake for 7–10 minutes, or until golden and just cooked through.
4 Toss rocket through fennel salad; divide salad between the serving plates. Serve with potatoes and fish, and scatter with almonds.
Nutrition Info (per serve)
Total fat 11.6g
–Saturated fat 2.7g
Dietary fibre 4.1g
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