Pan-fried fish with pea guacamole and smashed new potatoes
SERVES 4. HANDS-ON TIME 15 MIN, OVEN TIME 35 MIN
•750g new potatoes
•2 tbsp extra-virgin olive oil
•100g feta cheese, crumbled
•1 tablespoon sumac (see Easy Swaps)
•Grated zest 1 lemon, reserving fruit for serving
FOR THE PEA GUACAMOLE
•500g frozen peas
•4 tablespoons half-fat crème fraîche (or full-fat if you would like )
•Juice and zest 1 lime
•Handful fresh mint leaves, plus a Couple of extra to garnish
1 Heat the oven to 220°C/ / 200°C enthusiast / gas 7. Bring a large pan of salted water to the boil. Reduce the heat to a simmer, then cook the potatoes for 10-12 minutes until the point of a sharp knife slides in easily. Drain well. 2 Meanwhile, make the guacamole: boil the peas for 2 minutes in a bowl of salted water. Drain the peas and whizz together with the remaining guacamole ingredients you can do this in a mini blender or in a bowl using
A stand blender. Add a little water if you need to loosen the mixture, then season well and set aside.
•Put the cooked potatoes in a casserole or roasting tin. Crush gently with the back of a spoon, then drizzle over the olive oil, then crumble over the feta and sprinkle with half of the sumac. Simmer for 10 minutes, then remove the casserole/tin from the oven and set the salmon on top. Sprinkle with the rest sumac and reunite the dish/tin into the oven for 10-12 minutes more, or till the fish is just cooked.
•Drink together with the pea guacamole and lemon wedges, sprinkled with lemon zest and extra mint leaves.
PER SERVING 603kcals, 28.3grams fat (6.7g saturated), 38.8grams protein, 43.1g carbs (5.9g sugars), 0.5g salt, 10.2g fiber