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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

New potatoes with beans & cress
New potatoes with beans & cress
A star rating of 4.6 out of 5.5 ratings

Poor old cress always gets relegated to egg mayonnaise, but it really works with potatoes, too

Nutrition: per serving

  • kcal345
  • fat26g
  • saturates14g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein28g
  • salt1.04g
    low
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Method

  • step 1

    Heat oven to 200C/fan 180C/gas 6. Rinse the fish, then pat dry with kitchen paper. Put in a roasting tray, season, then dot with a third of the butter. Roast for 10-12 mins.

  • step 2

    When the fish is almost ready, melt the remaining butter in a frying pan. Turn up the heat until it turns brown. Take off the heat, then add lemon juice, parsley and capers. Pour over the fish, then serve with green beans.

RECIPE TIPS
..IT WITH HALLOUMI

Griddled halloumi with herb & caper dressing. Heat a griddle pan until really hot. Cut a 240g pack vegetarian halloumi cheese into 8 slices, then cook for 2-3 mins each side. Remove from the pan and keep warm. Pour in 4 tbsp extra virgin olive oil, juice of ½ a lemon and 2 tbsp capers, then warm through. Add 2 handfuls chopped mixed fresh herbs, such as parsley and oregano, to the pan just before serving. Check the seasoning, then drizzle the dressing over the halloumi to serve.

Recipe from Good Food magazine, May 2007

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Comments, questions and tips (16)

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Overall rating

A star rating of 4.9 out of 5.17 ratings

Shirley Dighton

I imagined white fish would be too bland but judging by the comments made I’m persuaded to give it a go. I love the simplicity of the recipe especially as I prefer fish.

whippetty

A star rating of 5 out of 5.

Wow this is so simple and so delicious! The brown butter becomes really sweet so add more lemon juice just before serving.

ecollins

A star rating of 5 out of 5.

Very easy to make. Simple, quick, tasty. My only observation was that I didn't find the caper sauce sharp enough so I did add a squeeze of lemon juice too but this depends on the capers used and also how sharp you like the sauce. I think the butter needed the sharpness to cut through it a little.…

cascreer

A star rating of 5 out of 5.

Really easy and a great 20 min dish start to finish.

mcgreen78

Trout not normally my favourite fish but I really enjoyed it using this recipe. Very quick and easy to do and very tasty.

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