• Fish With Creamy Lemon Leek And Mash
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Fish With Creamy Lemon Leek And Mash

Fish With Creamy Lemon Leek And Mash

  1. 140 g Wild Caught Port Phillip Flake
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 8 g Parsley
  4. 1 Each Lemon
  5. 0 Each Leek
  6. 50 g Green Beans
  7. 50 tbsp Greek Yoghurt - PANTRY ITEM
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 1 g Desiree Potatoes
  10. 150 g Butternut Pumpkin
  1. 280 g Wild Caught Port Phillip Flake
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 15 g Parsley
  4. 1 Each Lemon
  5. 1 Each Leek
  6. 100 g Green Beans
  7. 100 tbsp Greek Yoghurt - PANTRY ITEM
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 1 g Desiree Potatoes
  10. 300 g Butternut Pumpkin
  1. 420 g Wild Caught Port Phillip Flake
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 23 g Parsley
  4. 2 Each Lemon
  5. 1 Each Leek
  6. 150 g Green Beans
  7. 150 tbsp Greek Yoghurt - PANTRY ITEM
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 2 g Desiree Potatoes
  10. 450 g Butternut Pumpkin
  1. 560 g Wild Caught Port Phillip Flake
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 30 g Parsley
  4. 2 Each Lemon
  5. 1 Each Leek
  6. 200 g Green Beans
  7. 200 tbsp Greek Yoghurt - PANTRY ITEM
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 2 g Desiree Potatoes
  10. 600 g Butternut Pumpkin
  1. 840 g Wild Caught Port Phillip Flake
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 45 g Parsley
  4. 3 Each Lemon
  5. 2 Each Leek
  6. 300 g Green Beans
  7. 300 tbsp Greek Yoghurt - PANTRY ITEM
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 3 g Desiree Potatoes
  10. 900 g Butternut Pumpkin

Prep:

  1. Wash and chop potatoes into chunks.
  2. Wash, halve and thinly slice leeks.
  3. Wash, peel and chop pumpkin into chunks.
  4. Wash and trim green beans.
  5. Wash and pick leaves from parsley.
  6. Zest lemon, and halve; cut half into wedges.
  7. Pop on a pan of water to boil for beans.

Method:

  1. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  2. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  3. Wash and chop parsley.
  4. Spoon mash onto plates, top with fish, and ladle over the creamy leek sauce. Serve with green beans on the side, a sprinkle of parsley, and lemon wedges for squeezing.
  5. Meanwhile, heat olive oil (1 tbsp/person) in a saucepan over a medium to low heat. Add leek and cook, covered, stirring occasionally, for about 8 to 12 minutes, or until tender. Stir in yoghurt, lemon rind and a little juice. Season. Simmer gently on low heat until warmed through, stirring to prevent curdling.
  6. Cut lemon into wedges.
  7. Cover potato and pumpkin with a little water, add salt and boil until very tender. Drain. Mash until smooth. Season. Cover to keep warm.
  8. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
  9. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  10. Meanwhile, boil beans for 3-4 minutes until firm but tender. Drain.
  11. Preheat the oven to 200°c (180°c fan-forced).
  12. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  13. Heat oil (1 tsp/person) in a non-stick frying pan over a medium to high heat. Pat fish dry and cook for about 3 to 5 minutes on each side, or until cooked.
  14. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
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