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Curried Fish with Colcannon Mash and Roasted Beetroot

 

Preparation Time
20 minutes

Cooking Time
25 - 35 minutes

Serves
2

Allergy Information
Gluten Free, Wheat Free


Ingredients

  • 400-500g potatoes
  • 1 medium beetroot, peeled and diced
  • 50g walnuts, crushed/roughly chopped
  • 2 garlic cloves, halved
  • 1 tbsp. Lucy Bee Coconut Oil, melted
  • 1 tbsp. balsamic vinegar
  • 2 tsp. honey
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
  • 2 fillets of fish such as hake or pollock
  • 2 tbsp. Lucy Bee Creamed Coconut
  • 25g kale, *wilted
  • 2 spring onions, sliced
  • 75g goat’s cheese
  • ½ lime, cut into wedges
  • FOR THE PASTE:
  • 1 tsp. cumin seeds
  • ½ tsp. coriander seeds
  • 1 garlic clove
  • 1 tbsp. tomato puree
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
  • 1 inch of fresh ginger, peeled
  • 3 tbsp. Lucy Bee Creamed Coconut
  • 100ml water
  • ½ tbsp. Lucy Bee Super Boost Turmeric Blend

Method

  1. Preheat the oven to 180C, 350F, gas mark 4.
  2. Wash and pierce each potato with a fork and bake for 45 minutes, uncovered.
  3. FOR THE PASTE:
  4. In a blender, add the paste ingredients and blend until desired consistency is achieved (add more water if you want a runnier sauce and add more Lucy Bee Creamed Coconut if wanting it creamier) and set aside.
  5. FOR THE ROASTED BEETROOT SALAD:
  6. Line a baking tray and add the beetroot, crushed walnuts and garlic. Drizzle the melted Lucy Bee Coconut Oil, balsamic vinegar and honey over then stir to fully coat the ingredients. Season to taste.Bake along with the fish – see below.
  7. FOR THE FISH:
  8. Place the fish on a large piece of baking paper, coat with the paste and pulling up all 4 corners to make a chimney, tie with some string.
  9. Place the fish and the beetroot salad mix in the oven and bake for 20-25 minutes or until the fish and beetroot are cooked. Stir the beetroot mixture part-way through cooking, to prevent burning.
  10. Remove the cooked fish and beetroot from the oven - again, being careful of the steam inside the pocket, cut just below the string for easiest access. If not fully cooked, return to the oven for a little longer until cooked through.
  11. Remove the baked potatoes from the oven and remove the skins, this should be easy to do if they are fully cooked (be careful, these will be extremely hot with a lot of steam inside - try cutting the potatoes in half and scooping the centre out if too hot).
  12. In a bowl, mash the potatoes with 2 tbsp. Lucy Bee Creamed Coconut (the heat from the potatoes should help to melt it), season with Lucy Bee Himalayan Salt and ground Lucy Bee Whole Black Peppercorns. Add the kale and spring onions and stir together. If wanting a creamier consistency, add approximately 80ml of water to the potatoes and mash together (this will help to loosen the potato mix).
  13. Serve with the roasted beetroot and walnut salad, topped with crumbled goat’s cheese and sprinkle fresh parsley over the fish along with the juice from the lime wedges squeezed over.
  14. This meal is also great for lunch the next day - allow to cool slightly before refrigerating. Any leftover potato can also be used the next day – simply fry and serve with an egg.
  15. *Tip: To quickly wilt the kale, put in a colander and pour a kettle of boiling water over it.

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