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Nutrition: per serving

  • kcal0
  • fat0g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0g
    low
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Method

  • step 1

    Cook the new potatoes in boiling salted water for 12 minutes until just tender and drain.

  • step 2

    Melt the butter in a pan and cook the sliced spring onions for 3-4 minutes until soft.

  • step 3

    Lay the 4 fish fillets on a buttered tray, skin side up. Brush with melted butter and grill for 8-10 minutes until the skin is crisp and the fish is tender.

  • step 4

    Crush the potatoes and spring onions lightly. Divide the mixture between four warm plates and top with the fish. Garnish with watercress and serve with mayonnaise.

Recipe from Good Food magazine, June 2003

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Comments, questions and tips (6)

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Overall rating

A star rating of 4.8 out of 5.5 ratings

LisaJoe68

question

Where are the nutritional details for this please

kookymooky

Yum! This went down a treat, I've never thought of adding spring onions to potatoes but it works really really well. I added a carrot as well for more colour and variety. Won't let me rate but a definite 5 stars from me!

sarand

This was really tasty!!

phantom

A star rating of 5 out of 5.

Love the commentary above from Brian - sounds like my husband in the kitchen!

Lovely dish, added crunch from the spring onions was really nice.

spudyoulike

Mega easy indeed! I tried this to save my wife cooking tonight. There was a fly annoying me as I got to the stage of frying the spring onions. It landed on the pan of potatoes. I picked up the day,s paper and took aim. I hit the fly but caught the pan of onions which shot across the kitchen and it…

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