Flavour of the Month: Fish & Feta Traybake with Smashed Minted Peas
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.
Prep: 15 mins
Cook: 50 mins
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 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
- Preheat the oven to 220°C/200°C fan/gas 7.
- 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.
- 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.
- Roast the potatoes in the oven for about 30 minutes. Then place the salmon on top and sprinkle with the remaining sumac.
- 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).
- 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.
- 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.
- 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.
Find out more:
Flavour of the Month: Grilled Salmon with Herby Couscous & Broccoli
Another delicious fish dish to try!
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