A simple potato side dish for the fennel, lemon and dill baked sea bass.
Serves 6 as an accompaniment
Ready in about 35 minutes
Per serving:
184kcals
9.2g fat (4.8g saturated)
2.6g protein
24.3g carbs
2g sugar
0.2g salt
1. Par-boil the halved or quartered potatoes in a large saucepan of lightly salted boiling water for about 6-8 minutes. Drain well and set aside.
You can par-boil the potatoes in the morning. Drain, set aside at room temperature, covered, then simply sauté for serving.
2. Heat the butter and olive oil in a deep, large frying pan over a medium heat. Add the drained potatoes, toss in the butter and oil, then add the bay leaf and thyme sprigs. Cook for 15-20 minutes, turning occasionally, until tender and golden. Discard the herbs, season to taste with salt and freshly ground black pepper and serve with the Fennel, lemon and dill baked sea bass.
© delicious. magazine
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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