Crunchy smashed potatoes with fish and fennel

Crunchy golden smashed potatoes make this healthy fish and fennel dish irresistible. Plus, it's high in protein and fibre as well as being gluten free and low in calories and carbs.

Serves: 4

Time to make: 35 mins

Ingredients

More weights & measures

400g low-carb potatoes (we used Carisma)
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

Instructions

Stay Awake

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)

Calories 307 cal

Kilojoules 1288 kJ

Protein 32.9 g

Total fat 11.6 g

Saturated fat 2.7 g

Carbohydrates 13.7 g

Sugar 5.6 g

Dietary fibre 4.1 g

Sodium 147 mg

Calcium 108 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.