Swap out the fish for tofu or halloumi for a vegetarian option!
What you need
1 packet of Mash Direct Potato Cakes
350g smoked cod
150g rocket leaves
1 punnet cherry tomatoes
1 cup sour cream
2 tbsp fresh dill
Salt & pepper to season
Preheat the oven to 190°C / 375°F / Gas Mark 5.
Wrap the smoked cod in a lightly oiled foil and form a parcel.
Place both the smoked cod and Mash Direct Potato Cakes in the centre of a baking tray and cook for 20 minutes.
While the fish is cooking, make the salad dressing. Stir sour cream, lemon zest of a lemon and 1 tbsp lemon juice and chopped fresh dill together to form a smooth dressing. Season with salt and pepper to taste. Serve dressing on the side to dollop over salad.
To create the salad, wash all salad ingredients thoroughly. Slice and prepare Avocado, Cherry Tomatoes and Rocket leaves.
Once the fish and Potato Cakes are cooked, serve immediately with the salad and dressing.