Courgette & anchovy salad
A light green side salad pepped up with lemon zest and salty anchovies- great served with meat and fish dishes alike
Fish parcels with romesco sauce & veg
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 firm white fishfillets (we used cod)
- 4 lemonslices
- 2 thyme sprigs
- 2 tbsp olive oil
- ½ cauliflowercut into wedges
- 10 spring onionsends trimmed, roots left intact
- 1 slice sourdough breadtorn into chunks
- 1 red chilli(deseeded if you don't like it too hot)
- 2 garlic clovessliced
- 10 blanched almonds
- 2 ready-roasted red peppersfrom a jar
- 1 tomatopeeled (see tip, below)
- ½ tsp sherry vinegar
Nutrition: per serving
- kcal435low
- fat19g
- saturates3g
- carbs27g
- sugars8g
- fibre6g
- protein38g
- salt0.7g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Put each fish fillet on a large piece of baking parchment and top each with a few slices of lemon and a sprig of thyme. Drizzle with 1 tsp of the oil and season. Fold over the top edges of each piece of parchment to make a seal, then scrunch up the ends like a sweet wrapper. Put the parcels on a baking sheet and bake in oven for 15 mins.
step 2
Meanwhile, steam the cauliflower for 4 mins, then add the spring onions for 3 mins more or until tender. Pat dry, then toss the veg in 2 tsp olive oil and season. In a large frying pan, toast the bread pieces in the remaining oil, then add the chilli and garlic, and cook for 1 min. Tip into a food processor with the nuts, peppers, tomato and vinegar, and pulse until you have a rough paste. Season and put to one side.
step 3
Wipe then heat the frying pan. Add the cauliflower wedges and spring onions, and cook for a few mins each side to brown. Serve alongside the fish and sauce.
