Cod with lemon & parsley crust & summer greens
Never sure what to do with a fillet of fish? Make our posh (and healthy) take on a fish finger
Golden potatoes & onions
Serves 4
Easy
Prep:
Cook:
This is a brilliant way to use up leftover potatoes, perfect with roast chicken
Skip to ingredients
- 25g butter
- 4 onionshalved and finely sliced
- few sprigs thyme
- 4 bay leaves
- 2 tbsp olive oil
- 600g cooked new potatoescooled and thickly sliced
- large handful flat-leaf parsleyleaves, chopped finely, but not pummelled
Nutrition: per serving
- kcal238
- fat9g
- saturates3g
- carbs37g
- sugars9g
- fibre4g
- protein4g
- salt0.17glow
Method
step 1
Heat the butter in a shallow pan and cook the onions with the thyme and bay for 20 mins until very soft, then turn up the heat to medium and cook for 5 mins more until sticky and golden.
step 2
Add the olive oil to the pan, scatter in the potatoes and fry for about 10 mins until golden. They won’t crisp because of the onions but you want them soft around the edges; add more oil to the pan if necessary. About 30 secs before serving toss through the parsley and season.
