Add a handful of peas to the fish.
Fry 150g chopped cooked potatoes in frylight till brown. Then turn off the heat but keep the pan on the hob and stir in; 125g flaked hot smoked salmon, 1 tbsp lemon juice, 1 tbsp natural yogurt, 1 tbsp chopped fresh parsley, 1/2 tsp horseradish (optional) and salt and pepper to taste.
Serve warm with green vegetables.
Place a piece of haddock in a baking dish and scatter 1/2 tbsp rosemary (ideally fresh) on top. Add a few handfulls of baby plum tomatoes and 2 tsp of capers. Squeeze the juice of half a lemon on top. Spray the top of the fish and tomatoes with frylight.
Take a small piece of greaseproof paper and run under cold water tap and wring out. Loosely place on top of the fish (this will prevent it drying out).
Bake at 180 degrees for 25mins.
Serve on a bed of nutty tasting grains such as red rice, wild rice, or quinoa and bulgar wheat.
1 large white fish fillet
3 spring onions, sliced
1/2 a red or green pepper
1/4 tsp white pepper
1/2 tsp salt (and more to serve)
1/4 tsp chilli flakes
2 tsp crushed garlic
Mix the egg, salt and pepper, chilli flakes and garlic. Put fish in the egg to marinade.
Place sliced onions and pepper on a baking dish. Place fish on top and pour over egg mix.
Cook on high for 20 minutes….turning and mixing a couple of times during cooking. Serve with coarse ground salt on top.