Baked fish with watercress salsa and crushed potatoes recipe
Fresh fish is at its finest when simply baked, and this dish pairs succulent baked white fish with fluffly crushed potatoes, green beans and tangy watercress salsa. An elegant and simple dish that can be enjoyed as a quick midweek-meal or a straightforward but impressive dinner party main.
See method- Serves 4
- 30 mins to cook
- 463 calories / serving
Ingredients
- 600g (1lb 3oz) new potatoes
- 4 white fish fillets, such as river cobbler
- ½ lemon, zested and juiced
- 15g butter
- 1 tbsp extra-virgin olive oil
- 3 spring onions, sliced
- cooked green beans, to serve
For the salsa
- 85g bag watercress, finely chopped
- 1/2 x 31g pack fresh parsley, finely chopped
- 1/2 x 30g pack fresh mint, finely chopped
- 1/2 x 31g pack fresh basil, finely chopped
- 2 tbsp capers, roughly chopped
- 6 anchovy filllets, roughly chopped
- 1 large gherkin, diced
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 6 tbsp extra-virgin olive oil
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Shop ingredientsEach serving contains
- Energy
- 1925kJ 463.0kcal
- Fat
- 27g
- Saturates
- 6g
- Salt
- 1.9g
- Sugars
- 2g
of the Reference intake
Carbohydrate 28.8gProtein 27.9gFibre 4.2g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Cook the potatoes in a pan of boiling, salted water for 15-20 minutes, until tender. Drain and return to the pan, then set aside.
- Meanwhile, make the salsa. Whisk all the ingredients in a small bowl, until combined. Season with black pepper. Set aside.
- Put the fish in a shallow roasting tin and scatter over the lemonzest. Squeeze over the lemon juice and dot with the butter. Bake for 12 minutes, ir until the flesh is opaque.
- Crush the potatoes with the oil and the spring onions; season to taste. Serve with the fish, watercress salsa and green beans.
- See more Fish and seafood recipes
