Lemon Parsley Potatoes
New potatoes are something it is hard to get enough of so, when you've enjoyed them hot with mint and butter and cold with mayonnaise, here is something a little different: take parsley, lemon and lots of freshly ground pepper and make a dressing. This goes particularly well with simply cooked fish.
|1 lb 2 oz (500 g) small new potatoes|
|grated zest 1 lemon|
|juice ½ lemon|
|2 tablespoons chopped fresh parsley|
|1 oz (25 g) butter|
|salt and freshly milled black pepper|
|Oven temperatures and Conversions|
|Click here for information|
This recipe first appeared in Sainsbury’s Magazine (Guide to Fish Cookery)
Cook the potatoes in boiling, salted water until tender – about 20-25 minutes – then drain them and toss in the rest of the ingredients except the parsley.
Scatter the parsley over just before serving.
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This sumptuous fish dish tastes a million dollars yet can be assembled and cooked in just 10 minutes - who says special-occasion food demands all day in the kitchen?
This is virtually an all-in-one meal cooked under the grill, except perhaps it needs a few new potatoes and a green salad to accompany it.
Four pieces of any white fish can be used for this dish, though my own personal choice is cod steaks on the bone.
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