Try this tasty nutritious fish dish that’s quick and easy to prepare, ideal for a midweek dinner. We have used salmon fillets here, but you can substitute any firm white fish, for example cod, haddock, snapper, sea bass or halibut.

Serves 4

Prep: 15 mins

Cook: 50 mins
 

Ingredients

Fish dish

750g small new potatoes

2 tbsp olive oil

150g feta cheese, crumbled

2 tbsp sumac

4 salmon fillets (or firm white fish) – about 140g per person

1 lemon

Smashed peas

25g butter

1 small onion, peeled and finely chopped

200ml chicken or vegetable stock

400g frozen peas

2 tbsp crème fraîche

I lime, juice & zest

small bunch of mint, plus extra leaves for garnish

 

Tips

If you’re not keen on goat’s cheese, check for feta that’s made only from sheep’s and/or cow’s milk e.g. from Odysea or Cypressa.
 
If you don’t have sumac, you can substitute with paprika.
 

Method

1. Preheat the oven to 220°C/200°C fan/gas 7.
2. Boil a saucepan of salted water. Add the potatoes and simmer for about 10 minutes, until they are soft enough to put a knife through easily. Drain well.
3. Put the cooked potatoes in a deep roasting tin. Gently crush them with a potato masher or back of a spoon. Drizzle the olive oil, crumble the feta cheese and sprinkle a tablespoon of sumac over the potatoes.
4. Roast the potatoes in the oven for about 30 minutes. Then place the salmon on top and sprinkle with the remaining sumac.
5. Return the tray to the oven and cook for a further 10 minutes, or until the fish is just cooked. (Timing will depend on the thickness of the fillets).
6. While the potatoes are roasting, make the smashed peas: Heat the stock. Melt the butter in a saucepan, then add the chopped onion and cook over a medium heat for about 5 mins, until soft but not browned. Add the warmed stock and frozen peas to the onion mixture. Cook on a gentle heat for 10 mins until the peas are soft.
7. Add the crème fraiche, mint leaves, a good squeeze of lime juice and the zest. Then purée the pea mixture with a hand blender, or mash with a potato masher – we prefer a bit of texture, but you can purée until completely smooth if preferred. Season well with salt and pepper, adding more lime or mint if desired.
   
8. To serve, spoon the smashed peas over the top of the fish and potatoes. Decorate with lemon slices and extra mint leaves.

 
Adapted from a recipe in Delicious magazine.

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