Fish & fennel slaw with creamy dill sauce | Dinner Twist
Oven roasted potato wedges with flaky fillets of fish, served with a fresh fennel coleslaw and a dill tartare sauce for dipping. No fish option - white
Ingredients
- Potatoes, 800g
- Dill, 1 packet
- Capers, 1 jar (100g)
- Natural yoghurt, 1/2 tub (250g)
- Fennel, 1
- Celery, 2 sticks
- Red apple, 1
- Lebanese cucumber, 1
- White fish fillets, 2 packets
- Oil (for cooking + olive)
- Salt
- Pepper
- Apple cider vinegar
- Cayenne pepper (optional)
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