MENU
New Potatoes
Blog

SEASONAL PICK: NEW POTATOES

Posted 6 April 2017 by The Saucy Fish Co.

A new month brings new seasonal choices, and this April it’s those new potatoes that are proving hot on Saucy’s radar - at their very best this time of year.

When cooked in the correct manner, the modest spud offers a host of not so modest health benefits, which is exactly why Saucy is so hooked on this tasty carb.

Potatoes are rich in Vitamin B6, which is vital for cellular renewal, maintaining a healthy nervous system and keeping a balanced mood. Potatoes also prove an impeccable source of fibre, as these complex carbohydrates will keep you fuller for longer… which is helpful for weight loss.

We recommend, sautéing your new potatoes with lemon and rosemary and pairing them up with our Saucy Fish Sea Bream and Sun Blush Tomato Dressing, plus some asparagus for you.

What you need (serves 2):

○ 1 Pack of Saucy Fish Sea Bream fillets with Sunblush Tomato Dressing
○ Olive oil
○ 1 Fresh lemon grass stalk, sliced in two
○ tbsp of butter
○ 200g new potatoes, halved lengthways
○ Fresh rosemary
○ 2 garlic cloves, peeled, crushed
○ The juice of one lemon
○ Salt and pepper, to season
○ 1 bunch asparagus

What you need to do:

Place the two Saucy Fish sea bream fillets on a sheet of baking foil and drizzle with olive oil, then a sprinkling of salt and pepper. Place the halved lemon grass on top of the fillets, and close the foil to make a parcel.

Bring a large pan of water to the boil, placing a steamer on top. Place the wrapped sea bream fillets onto the steamer rack then cover with a lid. Steam for approximately 7/8 minutes then remove.

Heat the 2 tablespoons of oil and a tbsp. of butter in a frying pan, then add in the potatoes frying them for approximately 5 minutes.

Add the fresh rosemary and garlic to the pan and continue to fry over a medium to high heat for 5 - 7 minutes, turning every so often. To finish the potatoes, squeeze the lemon over and season with salt and pepper.

Finally, for the asparagus heat a tbsp of olive oil in a griddle pan and add the asparagus. Cook for 1-2 minutes on both sides, seasoning with salt and pepper.

Unwrap the steamed sea bream from the foil parcels and remove the lemon grass. Heat the Sunblush Tomato Dressing in a mug of boiling water for 1 minute, then plate up the fillets and drizzle the sauce on top. Place the new potatoes and asparagus next to the finished fish, and tuck in.

READ THIS NEXT

HUNGRY FOR MORE?

For our freshest morsels of advice and inspiration, visit The Dock

SIGN UP FOR OUR MONTHLY EMAIL UPDATES AND OFFERS BELOW

OR JOIN US ON