Roasted crushed potatoes, crispy fish filets and lots of greens

You can eat more if you ‘burn’ more but try to keep a healthy balance. Today we were lucky to be physically active and I decide to cook larger amounts, knowing that leftovers can be eaten as lunch the following day.

Wash 750 grams of new potatoes. Clean 500 grams of green beans. Heat a pan with salted water. Once boiling, add the potatoes. Allow to boil for 15 minutes. After 10 minutes, add the beans. Continu the boiling. Drain, remove the potatoes, rinse the beans with cold water.

Remove the ends of 500 grams of baby courgettes. Cut in halves. Spread in an oven dish. Add 2 table spoons of olive oil, 4 chopped garlic cloves, 1 chopped fresh chili, 1 table spoon of chopped fresh rosemary, the drained beans and some salt. Mix. Set aside.

Put the potatoes in an oiled dish. Press with a puree masher on each postato. Season with pepper, salt and chopped fresh rosemary. Spread 15 grams of ghee on the potatoes. Set aside.

Grate 30 grams of pecorino. Mix with the zeste of 1 lemon, pepper and 1 table spoon of chopped chives. Put baking paper on a small oven dish. Add 1 table spoon of olive oil and spread on the baking paper. Cut 400 grams of cod filets in 4 pieces. Turn the filets in the olive oil. Spread the pecorino mixture on both sides.

Heat the oven at 220°. Put the potatoes in the oven. Bake. After 20 minutes, add the ovendish with vegetables. Continue the baking for another 20 minutes. Stir the vegetables halfway and put the tray with fish in the same oven at the highest level.

Mix 1 table spoon of chopped pickled jalapeños with 100 grams of light sour cream, 2 teaspoons of dijon mustard, salt and 1 table spoon of chives.

Finish the vegetables with some extra chopped chives. Serve all together.

Enjoy your meal 😋

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