Roasted carrot & whipped feta tart
Make the most of budget-friendly carrots with this colourful veggie tart, topped with lemon rind curls and homemade carrot-top pesto
Whole baked fish with fennel, chilli & lemongrass
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 large Maris Piper or Désirée potatoesthinly sliced
- 1 large fennel bulbthinly sliced through the roots
- 1 tbsp vegetable oilplus extra for the fish
- 4 garlic clovesgrated
- 45g palm sugaror light brown soft sugar
- 75ml fish sauce
- 75ml lime juice(from about 5 limes), plus slices to serve
- small handful of corianderleaves picked and roughly torn, stalks finely chopped
- 2 large mackerel(about 700g each), cleaned and gutted (sea bass or bream also work well)
- 2 lemongrass stalksbashed and broken in half
- 3 spring onionsthinly sliced diagonally
- 1 red chillithinly sliced
Nutrition: Per serving
- kcal595
- fat34g
- saturates7g
- carbs37g
- sugars12g
- fibre5g
- protein33g
- salt5.6g
Method
step 1
Heat the oven to 200C/180C fan/gas 4. Line a large, high-sided roasting tin with baking parchment, then arrange the potato and fennel slices in the tray, layering them in overlapping rows alternately until they cover the whole tin and doubling up the layers if you have leftover slices. Season with salt. Brush over the vegetable oil, then roast for 15 mins, or until the edges of the veg have started to crisp up and caramelise.
step 2
Meanwhile, combine the garlic, palm or brown sugar, fish sauce, lime juice, coriander stalks and 75ml hot water in a small bowl.
step 3
Lightly season the inside and outside of the fish with salt, then put the lemongrass inside the cavities. Brush the fish lightly with oil. Remove the veg from the oven and lay the fish on top. Pour a little of the sauce inside each cavity, then the rest over the skin. Cover with foil and bake for 15 mins until the fish is nearly cooked and the flesh flakes easily.
step 4
Remove the foil for the final 10 mins of cooking. Heat the grill to high. Slide the fish under the hot grill briefly until the skin has browned and blistered. Scatter over the coriander leaves, spring onions, chilli and lime slices, then serve.
