Toothfish Oat and Coriander Bake

Serves: 2

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Ingredients

2 x Toothfish fillets

50g rolled oats

1 teaspoon coriander seeds

Zest from ½ lemon

1 tablespoon olive oil

1 clove of garlic, crushed

¼ teaspoon Salt

1 tablespoon pine seeds

For the potatoes

4 medium sized roasting potatoes

1 tablespoon olive oil

Salt to season

For the minty peas

160g peas

1 handful fresh mint, finely chopped

1 tablespoon lemon juice

Method

Preheat the oven to gas mark 5 or 200C
In a blender, pulse together all ingredients except the toothfish into a coarse crumb.
Place the fillets on a baking tray before carefully topping with the oat crumb, pressing down lightly with a spoon.
Bake for 15 minutes. If required, place under the grill for a few minutes at the end for a crispier crumb.
Serve with hasselback potatoes and crushed peas.For the Hasselback potatoes:
Wash medium sized potatoes, keeping the skins on. 2. Cut 1cm wide slits in the potatoes cutting down 3/4 of the way down the potato.
Cover in oil and salt before baking in a hot oven for 30 - 40 minutes, until golden brownFor the minty crushed peas:
1. Cook peas as per packet instructions, season with the mint and lemon juice and crush before serving.

Tips

An easy to make baked toothfish fillet topped with a crunchy layer of oaty goodness. Serve with hasselback potatoes and minty crushed peas for a simple and fresh dinner.

Nutritional Information

The beta-glucan fibre found in oats is a soluble, fermentable fibre which supports a healthy gut. Regular consumption may also reduce the risk of cardiovascular disease with oat beta-glucan being shown to lower blood cholesterol.