Healthy Fish Supper
Serves: 1
Cooks In: 25 minutes
- Place the fennel can potato on a baking tray, cover in a small amount of extra virgin olive oil, salt and pepper and cumin seeds. Cook in the oven at 180C for 20 minutes.
- Remove the vegetable form the oven and the place the fish on the tray too, cover it in a little bit of extra olive oil and pepper, then cook in the oven for a further 5 minutes.
- While this is all cooking make the dressing m=by combining all the ingredients together in a small bowl.
- Plate the salad leaves onto a plate and cover evenly with the dressing. Place the cooked vegetables and fish on the place too then serve! Enjoy!
Ingredients
- 140g fish of your choice (I used sea bream)
- Fist sized serving of potatoes, sliced to about 0.8cm
- 1 fennel, sliced to about 0.8cm
- 1 tsp cumin seeds
- 1 large handful of salad leaves
DRESSING
- 1 tbsp extra virgin olive oil
- ½ tsp balsamic vinegar
- ½ shallot, diced
- ½ tsp Dijon mustard
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