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Essential Olive Oil500ml
500mlItem price
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96p/100mlCreamy cabbage, leeks and new potatoes make classic partners for protein-packed, responsibly sourced fish. The zesty crème fraîche takes things to another level.
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Preheat the oven to 200ºC, gas mark 6; put a baking tray inside to heat up. Heat the oil over a medium-high heat in a large frying pan or shallow casserole dish for which you have a lid. Add the leeks and potatoes. Season, cover and cook for 10 minutes, stirring halfway.
Meanwhile, put the fish on the preheated tray and bake for 18 minutes, until flaky and cooked through. In a bowl, mix the crème fraîche, capers and zest; season.
Uncover the leeks and potatoes, add the Savoy cabbage and fry for another 5 minutes, stirring regularly. Add 100ml water (or chicken stock), cover and simmer for a final 5 minutes, or until the potatoes are tender. Take off the heat and stir in 2 tbsp of the crème fraîche mixture; season. Serve the fish with the cabbage and the remaining crème fraîche on the side or dolloped on top, with the lemon wedges for squeezing over.
LEFTOVERS
Capers
These small pickled flower buds are brilliantly versatile. Chop and stir through mayo for sandwiches, mash into softened butter for serving over grilled chicken, steak or fish, or add to pasta dishes.
Typical values per serving when made using specific products in recipe
Energy | 2,301kJ/ 552kcals |
---|---|
Fat | 34g |
Saturated Fat | 10g |
Carbohydrates | 33g |
Sugars | 8.1g |
Fibre | 7.6g |
Protein | 25g |
Salt | 2g |
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62p each est.Price per unit
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