Hoki with courgette salad and new potatoes
(at time of publication)
- 4 x Sealord Hoki fillets with Linseed, Sunflower & Pumpkin Seeds
- 600g new potatoes
- 3 sprigs fresh mint, broken in small pieces
- 4 courgetteszucchini, summer squashX, sliced lengthways
- spray oil
- 1 red chilli, deseeded, finely chopped
- 3 tablespoons fresh chopped parsley
- 2 cloves garlic
- 25g pine nuts
- 1 lemon, zest and juice
- 1 tablespoon oil
- 40g fresh parmesan cheese shavings
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1 Preheat oven to 190ºC. Place fillets on a non-stick baking tray and cook from frozen for 14 minutes either side. At the same time place potatoes on to cook with mint sprigs.
2 Meanwhile, prepare salad. Spray courgettes with a little oil. Heat a non-stick pan or griddle and cook in batches for 3 minutes each side until lightly golden. Transfer to a serving platter. Mix chilli, parsley and garlic with nuts, lemon zest, lemon juice and oil. Drizzle over courgettes. Top with parmesan.
3 Drain potatoes and add to platter. Serve cooked fish with salad.
Make it gluten free: Use gluten-free hoki fillets.
Nutrition Info (per serve)
Total fat 20g
–Saturated fat 4g
Dietary fibre 6g
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