Pan Fried Tilapia with Warm Potato Salad

Name: Pan Fried Tilapia with Warm Potato Salad and Garlicky Spring Greens
Total time: 30 min
Yield: 2
Cuisine: Fusion
Ingredients: 2 Potato; 5 Chives; 6 Sliced Spring Greens; 1 Creme Fraiche; 1 Wholegrain Mustard; 2 Garlic Clove; 2 Flour; 4 Tilapia Fillet

and Garlicky Spring Greens

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There's a man called Rhyan and that man loves potatoes more than anything in the world. He once ate 45 roast potatoes in one sitting - and no we just don't know how! Anyway, he's one lucky guy because he's our chef Mimi's flatmate and she always makes extra potato salad just for him at their barbecues. This dish is from Mimi to her pal Rhyan - because it's his favourite versionof potato salad and can be eaten all year round! Enjoy Mimi's pan-fried tilapia and Rhyan's warm potato salad.

Tags:

Healthy

•Family Friendly

Allergens:

Milk

•Mustard

•Cereals containing gluten

•Fish

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active

DifficultyMedium

Ingredients

/ serving 4 people

Potato

Chives

Sliced Spring Greens

Creme Fraiche

(Contains: Milk)

Wholegrain Mustard

(Contains: Mustard)

Garlic Clove

Flour

(Contains: Cereals containing gluten)

Tilapia Fillet

(Contains: Fish)

Nutritional information

/ per serving

Energy (kcal)395 kcal

Energy (kJ)1653 kJ

Fat15 g

of which saturates9 g

Carbohydrate40 g

Protein27 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Knife

•Pot

•Fork

•Strainer

•Mixing Bowl

•Grill Pan

•Plate

Instructions

Bring a large pot of water to the boil with ½ tsp of salt. Chop the potatoes into roughly 3cm pieces. Chop the chives into roughly 1cm pieces (use scissors if you have them!) Remove the root from the spring greens and finely slice them.

Add the potatoesto the boiling water and cook for 15-20 mins or until soft. Tip: The potatoes are cooked when you can easily stick a knife through them. When they’re cooked, drain them and put them back in their pot. Crush them slightly with a fork and then add in the crème fraîche,mustard and chopped chives along with ½ tsp of salt and a good grind of pepper. Mix everything together, then put a lid on the pot and leave to the side.

In the meantime, peel and finely chop the garlic.

LH: Put the flour in a bowl with ¼ tsp of salt and a good grind of pepper. Add your fish fillets to the bowl and give the bowl a shake so the fish all has a coating of flour.

Put 2 tbsp of oil in a frying pan on medium heat and add the spring greens along with 1/2 tsp of salt and a good grind of pepper. Tip: You may need two pans to do this.Cook for 2 mins before adding the chopped garlic. Cook for another 1 minute. Then take the spring greens out of the pan and set aside while you cook the fish.

Add another 2 tbsp of oil to the pan and add the fish fillets. Cook for 3 mins on one side before turning over and cooking for 2 mins on the other side. Tip: Only turn them once in this time!

Serve your fish with your garlicky spring greens and warm potato salad on the side.