Fish Hash with Broccoli, Carrots & Runner Beans
130g halibut, poached
150g new potatoes, cut into cubes and parboiled for 3 minutes
1 tablespoon olive oil
2 cloves garlic
1 echalion shallot
1 spring onion, slivered
1 handful parsley, chopped
Saute the garlic and shallot in the oil for a few minutes, then add the potato cubes. Cook over low heat, stirring occasionally, until the potatoes are browned. Allow about 30 minutes.
Flake in the haddock and add the spring onions and parsley and warm through. Season to taste with salt & pepper.
Served with 125g steamed broccoli, 160g steamed runner beans, 1 steamed carrot.
Nutrition Data for full meal
Calories (kcal) 465.2
Carbohydrate (g) 41.3
Protein (g) 35.0
Fat (g) 19.3
Fibre (g) 12.2
I had a bit of leftover haddock from the night before, so decided to make one of my favourite simple meals, a fish hash.
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