Fish fillets with creamy lemon sauce and kale
460 g, (12 small potatoes)
Fresh lemon rind
⅓ cup(s), (80ml)
Vegetable stock, liquid, salt-reduced
Light thickened cream
⅓ cup(s), (85ml)
¼ cup(s), finely chopped
2 cup(s), ( 1 bunch), trimmed and shredded
1 x 3 second spray(s)
- Preheat oven to 220˚C. Line a baking tray with baking paper. Place the potato in a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat and simmer for 8 minutes or until tender. Drain and rinse in cold water. Use a potato masher to flatten the potatoes slightly. Place on the prepared tray. Lightly spray with oil and season with salt. Bake on top shelf in oven for 15 minutes or until golden.
- Whisk the cornflour and 1/3 cup (80ml) cold water in a jug to combine.
- Lightly spray the fish fillets with oil and season with salt and pepper. Heat a non-stick frying pan over medium-high heat. Cook the fish, in 2 batches, for 3-4 minutes each side, or until golden and cooked through. Transfer to a plate and cover to keep warm.
- Add the lemon rind, lemon juice and stock to the pan. Add the cornflour mixture. Whisk until the mixture comes to the boil. Add the cream and dill and season.
- Bring a saucepan of water to the boil. Add the kale and cook for 2 minutes or until just wilted. Drain.
- Serve the fish with kale and potatoes. Top with the sauce.