Paprika Fish and Those Parmesan Potatoes

Nutrition per serve

Ingredients

• 400g chat potatoes
• 50g parmesan
• 150g green beans
• 1clove garlic
• 10g Spanish seasoning
• 280g basa centre-cut portions
• 150g peas
• 25ml green goddess dressing
• 23ml olive oil
• 10ml extra virgin olive oil

Method

1. Step 1 — Prep and roast potatoes
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Halve the unpeeled potatoes. Finely grate the parmesan. Scatter the parmesan over the lined tray in an even layer. Arrange the potatoes, cut-side down, on the parmesan. Drizzle with 2 tsp olive oil and season generously with salt and pepper. Roast for 25-30 mins until golden and tender.
2. Step 2 — Prep beans and garlic
   While the potatoes are roasting, bring a small saucepan of water to the boil for the beans and peas. Trim the beans and halve on an angle. Crush or finely chop the garlic.
3. Step 3 — Season fish
   FISH OPTION Combine 2 tsp Spanish seasoning* and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the fish and turn to coat.
4. Step 4 — Cook fish
   Heat 2 tsp olive oil in a medium frypan over medium heat. Cook the fish for 3½-4 mins each side until browned and cooked through (to test the fish, flake with a fork; if it comes apart easily, it's cooked). Remove from the pan.
5. Step 5 — Cook beans and peas
   While the fish is cooking, add the beans and peas to the pan of boiling water, return to the boil and cook for 2-3 mins until just tender. Drain, then return to the pan. Add the garlic and 2 tsp extra virgin olive oil to the beans and peas, season with salt and pepper and cook, stirring, over low heat for 1 min or until fragrant. Remove from the heat.
6. Step 6 — Get ready to serve
   Divide the potatoes, beans, peas and fish among plates. Drizzle over the green goddess dressing to serve.

Allergens

Milk, Fish