Baked fish with parsley mayo

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• mother*ship

  06 March 2008

  mother*ship rated and commented on this recipe

  

  I made this last night using pollack and it was very tasty and the whole family enjoyed it. However even though I cut the potatoes quite small I did cook them twice as long as suggested and they definitely needed it.

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• Shezza

  05 September 2009

  Shezza rated and commented on this recipe

  

  Very tasty- but the potatoes do need to be cooked for twice as long as suggested!

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• VC

  15 September 2009

  VC rated and commented on this recipe

  

  Used cod for this dish and was delicious. For the sauce, I used natural yogurt mixed with 2 teaspoons of extra light mayo, to cut on calories and fat and give a more liquid texture. Really nice and delicate, will cook again.

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• johnnielil

  06 September 2010

  johnnielil rated and commented on this recipe

  

  Loved this dish, very tasty

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Ingredients

• 500g new potatoes or Jersey Royal, halved
• 200g cherry tomatoes , halved
• olive oil
• 4 white fish fillets, halved
• 1 lemon , half sliced, half juiced
• 2 capers
• 200g mayonnaise
• a small bunch flat-leaf parsley , finely chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 mins

Ingredients

• 500g new potatoes or Jersey Royal, halved
• 200g cherry tomatoes , halved
• olive oil
• 4 white fish fillets, halved
• 1 lemon , half sliced, half juiced
• 2 capers
• 200g mayonnaise
• a small bunch flat-leaf parsley , finely chopped

Per serving

640 kcalories, protein 30.8g, carbohydrate 23.1g, fat 47.8 g, saturated fat 7.5g, fibre 2g, salt 1.48 g

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