On 29th July 2015, This was Dinner…
I’ve finally stepped away from posting every single meal that I make. It’s hard to fit it in and it’s a constant battle to keep the blog up to date. I still love doing it but recently, getting the camera out at meal times as begun to get on my nerves and I don’t want to spoil my love of the blog.
So I’m still on the back foot getting up to date but at least I don’t have every single meal to do. Just the nicer (or more noteworthy) ones.
Sweet potatoes are the in thing at the moment aren’t they? And for good reason, they give another dimension to a meal.
- Clean a couple of sweet potatoes & cut into chips
- Rinse & chop some capers
- Chop a leek
- Cut some broccoli into florets
- Chop some dill
- Tear up some mint
- Finely chop some garlic
- Zest a lemon
- Heat the oven to 180ºc (fan)
- Get frozen peas, extra virgin olive oil, smoked paprika, oil, lemon & seasoning ready
Toss the sweet potatoes in oil, season and spread out on a baking tray. Pop in the oven to cook for around 25 minutes.
Pop the fish on a baking tray covered with parchment and brush with oil. Season and sprinkle over the lemon zest.
Pop the leek in boiling water and cook for five minutes then add the broccoli and cook for another five. Add the peas and cook for a couple more minutes. Drain, season and blitz in a processor. Add the mint and quickly process again.
Take the chips out and toss with half of the garlic and the paprika. Pop back in the oven along with the fish and cook. The fish will take around 12-15 minutes depending on the thickness of the fish.
Whip up the dressing. Pop the capers and the garlic in a bowl along with the dill and add the extra virgin olive oil, a squeeze of lemon juice and a little water and seasoning. Mix well.
Spoon the dressing over the fish to serve.
Original pollock recipe on BBC Good Food here.