in season Make the most of early spring’s produce with these gorgeously fresh-tasting dishes
Flat-leaf parsley This versatile herb has a more vibrant, lemony taste than its curly cousin. A favourite in British and Mediterranean cooking, flat-leaf parsley adds a bright, fresh flavour to dishes. Wrap cut stems in damp kitchen towel, or store them in a glass of water to keep them fresh. Blitz with olive oil, lemon juice, garlic, cheese and walnuts for a zingy variation on pesto.
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HADDOCK WITH PA R S L E Y G R E M O L ATA Serves 4 DF GF Takes 25 mins Cost per serve £3·44
2 x 280g packs haddock fillets 4 tsp extra-virgin olive oil 2 x 190g packs asparagus and Tenderstem broccoli 1 courgette, sliced 50g mayonnaise For the gremolata ½ x 100g pack flat-leaf parsley, leaves finely chopped 50g pitted green olives, chopped 30g capucine capers, chopped 1 garlic clove, finely grated 1 lemon, zested and cut into wedges
1 Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking sheet or griddle pan
Be sure to drain the olives and capers well and pat dry using kitchen paper before using, to stop the tartare sauce from becoming too runny.
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For more great parsley recipes, visit tesco.com/realfood
with foil. Make the gremolata by combining the parsley leaves, olives, capers, garlic and lemon zest. 2 Put the fish fillets, skin-side down, on the foil and sprinkle a few teaspoons of the gremolata over each. Drizzle with the oil, season with black pepper, then roast for 10 minutes, or until the fish is cooked through and flakes when parted with a fork. 3 Meanwhile, steam the broccoli for 2 minutes, then add the asparagus. After 1½ minutes, add the courgette; continue steaming everything for 1½ minutes, until al dente. 4 Mix the remaining gremolata with the mayonnaise to make a tartare sauce. Serve the fish with the steamed veg, tartare sauce and a lemon wedge. Each serving contains Energy
1235kJ 295kcal 15%
Fat
Saturates
17g 3g 24% 14%
Sugars
Salt
3g 3%
3·4g 57%
of the reference intake. See page 106. Carbohydrate 5g Protein 32g Fibre 2g