Supplies
Lemon Yoghurt Potatoes
- 400g baby new potatoes, halved if large
- 4 cloves garlic, peeled and bashed with the back of a knife
- 1 teaspoon dried oregano
- 3 tablespoons olive oil
- 150 grams greek style yoghurt
- 10 grams parsley, finely chopped
- 5 grams dill, finely chopped
- 1 lemon, whole zest and ½ juice
Minted peas
- 150 grams Birds Eye Garden Peas
- 5 grams mint leaves, finely chopped ( reserving small baby leaves for serving)
- Squeeze of lemon juice
Green Salad
- 1 banana shallot, peeled and thinly sliced
- 1 tablespoon white wine vinegar
- ¼ tsp caster sugar
- Pinch of sea salt
- 1 little gem lettuce, cut in wedges
- 50g pea shoots
- 50g watercress
- 2 tbsp olive oil
Lemon Yoghurt Potatoes & Crispy Fish
- 2 Birds Eye Seeded Crust Fish Fillets with Linseeds and Sunflower Seeds
- Dill fronds
- Mint leaves
Steps
Lemon Yoghurt Potatoes
- Bring a large pan of salted water to the boil, and boil the baby new potatoes for 12 mins, until just tender, drain and set aside.
- Meanwhile, in a large bowl mix the yoghurt, parsley, dill, lemon zest and juice, and season with salt and pepper, set aside. This is your zesty lemon dressing.
- Line a large baking sheet with baking parchment and add the potatoes. Using a fork, or the back of a spoon, gently press the potatoes down to flatten them down. (The key is to not break them fully apart here!) Add the bashed garlic cloves, oregano and olive oil, mix gently and bake in the oven for 30 minutes until crispy and golden, discard the garlic cloves.
Minted peas
- In a medium sized saucepan, bring salted water to the boil, and add the peas. Boil for 3 mins, and drain, and cool under cold water until cold. Place back into the saucepan, fresh mint and a squeeze of lemon juice, stir and season to taste.
Green Salad
- Combine the shallot, sugar and salt into a small bowl, and set aside for 5 mins. In a medium / large bowl place the little gem, watercress and pehoots. Scatter with the shallot, and drizzle with olive oil and season lightly with salt and pepper just before serving.
Lemon Yoghurt Potatoes & Crispy Fish
- Preheat the oven to 220°C. Place the fish fillets on a medium sized lined baking tray and cook as per packet instructions (approx 20 minutes).
- Simply, place half the crispy potatoes onto a platter, and sprinkle with half the minted peas with a drizzle of the herby yoghurt dressing and a scattering of mint and dill. Next slice the Crispy Birds Eye Seeded fillets and place on top of the platter. Next add the remaining potatoes, minted peas and dressing, finally topping with mint and dill as desired.
- Serve with the fresh green salad! Perfect for a warm summer's evening!