So, the family is coming around for a feast this weekend and… you’re freaking out because you can’t decide what to cook? Don’t worry, we’ve got three super quick (and easy!) main meals that will save the day.
Ready, set, cook!
BAKED FISH SERVED WITH A WARM CREAMY SAUCE
(Serves 4)
Takes 50 minutes to cook
Ingredients
Potatoes
- 4 large potatoes
- 45ml (3 tbsp) olive oil
- Salt and freshly ground black pepper, to taste
Dill sauce
- 1 shallot, finely chopped
- 1 garlic clove, crushed
- 60ml (¼ cup) dry white wine
- Juice of 1 lemon
- 60ml (¼ cup) fresh dill, finely chopped
- 10ml (2 tsp) Dijon mustard
- 125ml (½ cup) fresh cream
- 45ml (3 tbsp) butter, cubed
- Salt and freshly ground black pepper, to taste
Fish
- 800g yellow tail, cleaned
- 30ml (2 tbsp) olive oil
- 2 lemons, sliced
Method of Preparation
Cook the potatoes in plenty of salted boiling water then remove drain and quarter. Preheat the oven to 180°C.
Place the potato quarters on a baking tray and drizzle with the oil and season. Bake until golden and crispy, about 15 minutes.
To make the sauce, combine the shallot, garlic, wine and lemon and bring to a boil. Stir in the dill and cook for a minute. Whisk in the mustard and cream and continue to cook for a further minute. Whisk in the butter a cube at a time until all of the butter is incorporated.
Season for taste
Place the fish in a piece of foil and season well top with the lemon slices and cover with foil. Bake for 20 minutes.
Serve the fish with the potatoes and topped with the warm dill sauce.
CRUSTED CHICKEN STUFFED WITH MUSHROOMS AND SERVED WITH FLATTENED POTATOES AND PARSLEY
