Lemon Yoghurt Potatoes & Crispy Fish Recipe | Samsung Food App

Ingredients

• 400g baby new potatoes, halved if large
• 4 cloves garlic, peeled and bashed with the back of a knife
• 1 teaspoon dried oregano
• 3 tablespoons olive oil
• 150 grams greek style yoghurt
• 10 grams parsley, finely chopped
• 5 grams dill, finely chopped
• 1 lemon, whole zest and ½ juice
• 150 grams Birds Eye Garden Peas
• 5 grams mint leaves, finely chopped ( reserving small baby leaves for serving)
• Squeeze of lemon juice
• 1 banana shallot, peeled and thinly sliced
• 1 tablespoon white wine vinegar
• ¼ tsp caster sugar
• Pinch of sea salt
• 1 little gem lettuce, cut in wedges
• 50g pea shoots
• 50g watercress
• 2 tbsp olive oil
• 2 Birds Eye Seeded Crust Fish Fillets with Linseeds and Sunflower Seeds
• Dill fronds
• Mint leaves