A light dish that's quick to rustle up
Peel,slice and par boil the potatoes for 2-3mns along with the stock cube, then drain
Heat the oil and butter in a frying pan
Transfer the potatoes to the pan and fry on each side for 2-3mns
Transfer the potatoes to an ovenproof dish and layer on the fish and sliced cherry tomatoes
Slice the lemon in 1/2, using one half to squeeze the juice over the fish and slice the remaining and arrange around the dish
Sprinkle over the dill,chopped parsley, S&P
Bake in the oven 180°for 15-18 mns
Serve with a side salad and crusty bread
Swap the potatoes for rice and the salad for vegetables if you prefer
Ingredients
Directions
Peel,slice and par boil the potatoes for 2-3mns along with the stock cube, then drain
Heat the oil and butter in a frying pan
Transfer the potatoes to the pan and fry on each side for 2-3mns
Transfer the potatoes to an ovenproof dish and layer on the fish and sliced cherry tomatoes
Slice the lemon in 1/2, using one half to squeeze the juice over the fish and slice the remaining and arrange around the dish
Sprinkle over the dill,chopped parsley, S&P
Bake in the oven 180°for 15-18 mns
Serve with a side salad and crusty bread
Swap the potatoes for rice and the salad for vegetables if you prefer