Garlic & Herb Fish With Beetroot Hummus, Potato Wedges & Kale Salad

How does garlic and herb fish with a creamy beetroot hummus sound? Impress your other half with this delicious and healthy home cooked meal!

Serves 3-5

Garlic & Herb Fish With Beetroot Hummus, Potato Wedges & Kale Salad

Serves 3-5

How does garlic and herb fish with a creamy beetroot hummus sound? Impress your other half with this delicious and healthy home cooked meal!

Ingredients

500g Sea Harvest Crisp & Chunky Garlic & Herb
5 large potatoes
Olive oil
Salt & pepper
Rosemary leaves

For the beetroot hummus:

2 large beetroots
1 can chickpeas
1 tsp salt
2 tbsps tahini
3 tbsps lemon juice
2 tbsps water

For the kale salad:

1 tsp Dijon mustard
1 tsp brown sugar
½ tsp minced garlic
1 tbsp lemon juice
3 tbsps olive oil
Salt & pepper
Kale
Sliced apple

product-packhot-Crisp-Chunky-Garlic-Herb-6s-web

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Method

Oven bake the Sea Harvest Crisp & Chunky Garlic & Herb according to the instructions on the packaging.
For the potato wedges: cut 5 large potatoes into wedges, drizzle with olive oil, season with salt, pepper and rosemary leaves and bake for approx. 35 – 40 minutes at 190°C until golden and crisp.
For the beetroot hummus: wrap 2 large beetroots in foil, bake for 30 – 40 minutes or until fully cooked. Once cooled, remove the skin and quarter the beets.
Place the beets in a food processor with 1 can drained chickpeas and pulse to combine.
Add 1 tsp. salt, 2 tbsps. tahini, 3 tbsps. lemon juice and 2 tbsps. water. Blend the mixture for 2 – 3 minutes or until the hummus is smooth and creamy.

For the kale salad:

Mix together 1 tsp. Dijon mustard, 1 tsp. brown sugar, ½ tsp. minced garlic, 1 tbsp. lemon juice, 3 tbsps. olive oil, salt and pepper.
Remove the kale stalks, roll up the leaves and slice into strips.
Massage the kale with a tablespoon of the dressing, season with salt and pepper and allow to macerate for 5 to 10 minutes. Add 1 thinly sliced apple and additional dressing if required.

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How do I BAKE fish?

Dollops of flavoured butter (or a little olive oil) on fish portions are ideal for baking. Wrap fish portions in foil to keep moisture in – as fish forms its own juices. Open just before end of baking to allow for browning. Fish can also be placed in a suitable oven dish and covered. Baking takes around 20 minutes depending on the portion size.