Origin of dish:
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Type of cooking:
Preparation time: 10 minutes
Cooking time: 40 minutes
Ingredients (for 2 people) :Method: Chop 4 sweet potatoes into chunky chips. Leave the skin on and lightly coat in olive oil. Season with salt and pepper and pop in the oven for 25-30 minutes at 190C.
Mix a tablespoon of fresh, chopped dill, 100g of breadcrumbs and grated lemon rind in a shallow bowl.
Put flour and a beaten egg in separate bowls. Dust the halibut in the flour. Dip it in the egg and then the breadcrumb mix. Place on a baking tray and cook for 9-12 minutes at 190C.
Mix 100g of Natural Greek Yoghurt, 25g gherkins, ½ crushed garlic clove, grated lemon zest, juice of ½ lemon, 10g chopped capers and a few chopped parsley leaves into a bowl and mix together.
Cover 250g frozen peas with 100ml stock and simmer for 3-4 minutes in cold water. Add a few chopped mint leaves. Add a knob of butter and put in a blender. Season to taste and pop it in the pan to keep warm.