Seaside Traybake

Name: Seaside Traybake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 750 g Jersey Royal or baby new potatoes, quartered; 2 lemons; 4 chunky white skinless fish fillets, such as cod or pollack; 50 g potted shrimps; 90 g pack samphire; 4 tbsp. olive oil

Instead of fish and chips, why not try this light spring supper, packed with goodness. Make sure you use MSC-certified fish.

By The Good Housekeeping Cookery TeamPublished: 16 March 2021

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This easy traybake is full of delicious flavours, and is healthy too! Perfect for a spring or summer evening.

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Yields:

4 serving(s)

Prep Time:

10 mins

Cook Time:

50 mins

Total Time:

1 hr

Cal/Serv:

398

Ingredients

750 g
Jersey Royal or baby new potatoes, quartered
2
lemons
4
chunky white skinless fish fillets, such as cod or pollack
50 g
potted shrimps
90 g
pack samphire

You will also need

4 Tbsp.
olive oil

Directions

1 Preheat oven to 200°C (180°C fan) mark 6. In a large roasting tray, toss the potatoes with 3tbsp olive oil, the finely grated zest and juice of 1 lemon, and some seasoning. Roast for 30-35min, until beginning to brown and crisp up.
2 Thinly slice the remaining lemon and add to a bowl with the fish fillets and the remaining 1tbsp oil. Season and toss gently to coat.
3 Arrange the fish fillets among the potatoes, positioning the lemon slices on top of the fish. Roast for a further 10-12min, until the fish is just cooked and the potatoes are golden.
4 Meanwhile heat a frying pan over a medium-high heat. Add the potted shrimps, stirring to melt the butter. Add the samphire to the pan and stir-fry for 2-3min, until tender.
5 Spoon the buttery samphire and shrimp mixture over the fish and potatoes to serve.

GH TIP If you can’t find potted shrimps, use 50g brown shrimp and 25g butter.