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Fish With Creamy Lemon Leek And Mash
Fish With Creamy Lemon Leek And Mash
Ingredients for One
Ingredients for One
- 140 grams wild caught Port Phillip flake
- 1 Desiree potatoes
- 150 grams butternut pumpkin
- 50 grams green beans
- 7.5 grams parsley
- 1 lemon
- 0.25 leek
- 50 grams Greek yoghurt - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Two
Ingredients for Two
- 280 grams wild caught Port Phillip flake
- 1 Desiree potatoes
- 300 grams butternut pumpkin
- 100 grams green beans
- 15 grams parsley
- 1 lemon
- 0.5 leek
- 100 grams Greek yoghurt - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Three
Ingredients for Three
- 560 grams wild caught Port Phillip flake
- 2 Desiree potatoes
- 600 grams butternut pumpkin
- 200 grams green beans
- 30 grams parsley
- 2 lemon
- 1 leek
- 200 grams Greek yoghurt - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Four
Ingredients for Four
- 840 grams wild caught Port Phillip flake
- 3 Desiree potatoes
- 900 grams butternut pumpkin
- 300 grams green beans
- 45 grams parsley
- 3 lemon
- 1.5 leek
- 300 grams Greek yoghurt - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Prep:
- wash and chop potatoes into chunks
- wash, peel and chop pumpkin into chunks
- wash, halve and thinly slice leeks
- wash and pick leaves from parsley
- wash and trim green beans
- pop on a pan of water to boil for beans
- zest lemon, and halve; cut half into wedges
Method:
- Cover potato and pumpkin with a little water, add salt and boil until very tender. Drain. Mash until smooth. Season. Cover to keep warm.
- 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.
- 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.
- Meanwhile, boil beans for 3-4 minutes until firm but tender. Drain.
- 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.
- wash and chop parsley
- cut lemon into wedges
- preheat the oven to 200°C (180°C fan-forced)
- 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.
- 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.
- 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.
- 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.
- 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.
- Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
