This simple and fuss-free pan-fried fish dinner can be made with your favourite white fish fillets or salmon. The pea guacamole uses just a few ingredients, and adds a huge amount of flavour.
If peas aren’t for you, try our salmon and broccoli tray bake which ticks the healthy box and is super tasty.
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Ingredients
- 750g new potatoes
- 2 tbsp extra-virgin olive oil
- 100g feta cheese, crumbled
- 1 tbsp sumac (see Tips)
- 4 x 120g sustainable salmon or white fish fillets
- Grated zest 1 lemon, reserving fruit for serving
For the pea guacamole
- 500g frozen peas
- 4 tbsp half-fat crème fraîche (or full-fat if you prefer)
- Juice and zest 1 lime
- Handful fresh mint leaves, plus a few extra to garnish
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Method
- Heat the oven to 220°C/200°C fan/ gas 7. Bring a large pan of salted water to the boil. Reduce the heat to a simmer, then cook the potatoes for 10-12 minutes or until the point of a sharp knife slips in easily. Drain well.
- Meanwhile, make the guacamole: boil the peas for 2 minutes in a pan of salted water. Drain the peas and whizz with the remaining guacamole ingredients – you can do this in a mini blender or in a bowl using a stick blender. Add a little water if you need to loosen the mixture, then season well and set aside.
- Put the cooked potatoes in a casserole or roasting tin. Crush gently with the back of a spoon, then drizzle over the olive oil, crumble over the feta and sprinkle with half the sumac. Roast for 10 minutes, then remove the casserole/tin from the oven and set the salmon on top. Sprinkle with the remaining sumac and return the dish/tin to the oven for 10-12 minutes more, or until the fish is just cooked.
- Serve with the pea guacamole and lemon wedges, sprinkled with lemon zest and extra mint leaves.
Nutrition
- 603kcals Calories
- 28.3g (6.7g saturated) Fat
- 38.8g Protein
- 43.1g (5.9g sugars) Carbs
- 10.2g Fibre
- 0.5g Salt
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