What are the main ingredients in Swordfish & Potato Dauphinoise?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Swordfish & Potato Dauphinoise?

Calories: 603, Carbs: 58 grams, Fat: grams, Protein: 44.7 grams, Sugar: 12.2 grams, Salt: 484 grams

How do I prepare Swordfish & Potato Dauphinoise?

FANCY TATERS: Lightly grease a small roasting dish and layer the potato rounds in the tray. Pour over the garlic-milk mixture and season. Alternatively, create small stacks with the sliced potatoes. Place in the oven and roast until cooked through and golden, 35-40 minutes. In the final 5 minutes, turn the oven onto the grill setting or the highest temperature. SOME PREP: Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and 1⁄2 the chopped thyme. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the milk and 120ml of water. Mix until combined and remove from the heat. CRISPY CARROTS: Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). SENSATIONAL SIDE: When the carrots are done, toss through the crumbled feta and the crispy onion bits. Set aside. EN GARDE!: When the potato roast has 10-15 minutes remaining, pat the swordfish dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final minute, baste with a knob of butter and the lemon juice (to taste). Remove from the pan and season. BON APPÉTIT: Plate up the creamy potato dauphinoise (leaving behind any excess sauce). Side with the lemony swordfish and the carrot feta salad. Good job, Chef!

What should be prepared from my kitchen to make Swordfish & Potato Dauphinoise?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Swordfish & Potato Dauphinoise

Indulge in this super simple yet incredibly flavoursome dinner! Perfectly golden potato dauphinoise is served alongside lemon-basted swordfish fillet. Feta is tossed with roasted carrots & crispy onion bits to make a perfectly hearty side to this magnificent meal.

Swordfish & Potato Dauphinoise

with Danish-style feta & carrot salad

Hands on Time: 25 - 40 minutes

Overall Time: 50 - 65 minutes

Download the Recipe for 2

Ingredients:

Carrots
Crispy Onion Bits
Danish-style Feta
Fish
Fresh Thyme
Garlic Clove
Garlic Cloves
Lemon Juice
Line-caught Swordfish Fillet
Line-caught Swordfish Fillets
Low Fat Fresh Milk
Potato
Swordfish Fillets

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

SOME PREP
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and 1⁄2 the chopped thyme. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the milk and 60ml of water. Mix until combined and remove from the heat.
FANCY TATERS
Lightly grease a small roasting dish and layer the potato rounds in the tray. Pour over the garlic-milk mixture and season. Alternatively, create small stacks with the sliced potatoes. Place in the oven and roast until cooked through and golden, 35-40 minutes. In the final 5 minutes, turn the oven onto the grill setting or the highest temperature.
CRISPY CARROTS
Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
EN GARDE!
When the potato roast has 10-15 minutes remaining, pat the swordfish dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final minute, baste with a knob of butter and the lemon juice (to taste). Remove from the pan and season.
SENSATIONAL SIDE
When the carrots are done, toss through the crumbled feta and the crispy onion bits. Set aside.
BON APPÉTIT
Plate up the creamy potato dauphinoise (leaving behind any excess sauce). Side with the lemony swordfish and the carrot feta salad. Good job, Chef!

Garlic Clove - 1
Fresh Thyme - 3g
Low Fat Fresh Milk - 90ml
Potato - 200g
Carrots - 1
Line-caught Swordfish Fillet - 1
Lemon Juice - 10ml
Danish-style Feta - 25g
Crispy Onion Bits - 10ml

Download the Recipe

Serves 2

SOME PREP
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and 1⁄2 the chopped thyme. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the milk and 120ml of water. Mix until combined and remove from the heat.
FANCY TATERS
Lightly grease a small roasting dish and layer the potato rounds in the tray. Pour over the garlic-milk mixture and season. Alternatively, create small stacks with the sliced potatoes. Place in the oven and roast until cooked through and golden, 35-40 minutes. In the final 5 minutes, turn the oven onto the grill setting or the highest temperature.
CRISPY CARROTS
Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
EN GARDE!
When the potato roast has 10-15 minutes remaining, pat the swordfish dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final minute, baste with a knob of butter and the lemon juice (to taste). Remove from the pan and season.
SENSATIONAL SIDE
When the carrots are done, toss through the crumbled feta and the crispy onion bits. Set aside.
BON APPÉTIT
Plate up the creamy potato dauphinoise (leaving behind any excess sauce). Side with the lemony swordfish and the carrot feta salad. Good job, Chef!

Garlic Clove - 1
Fresh Thyme - 5g
Low Fat Fresh Milk - 180ml
Potato - 400g
Carrots - 1
Line-caught Swordfish Fillets - 2
Lemon Juice - 20ml
Danish-style Feta - 50g
Crispy Onion Bits - 20ml

Download the Recipe

Serves 3

SOME PREP
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and 1⁄2 the chopped thyme. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the milk and 180ml of water. Mix until combined and remove from the heat.
FANCY TATERS
Lightly grease a small roasting dish and layer the potato rounds in the tray. Pour over the garlic-milk mixture and season. Alternatively, create small stacks with the sliced potatoes. Place in the oven and roast until cooked through and golden, 40-45 minutes. In the final 5 minutes, turn the oven onto the grill setting or the highest temperature.
CRISPY CARROTS
Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
EN GARDE!
When the potato roast has 10-15 minutes remaining, pat the swordfish dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final minute, baste with a knob of butter and the lemon juice (to taste). Remove from the pan and season.
SENSATIONAL SIDE
When the carrots are done, toss through the crumbled feta and the crispy onion bits. Set aside.
BON APPÉTIT
Plate up the creamy potato dauphinoise (leaving behind any excess sauce). Side with the lemony swordfish and the carrot feta salad. Good job, Chef!

Garlic Cloves - 2
Fresh Thyme - 8g
Low Fat Fresh Milk - 270ml
Potato - 600g
Carrots - 1
Line-caught Swordfish Fillets - 3
Lemon Juice - 30ml
Danish-style Feta - 75g
Crispy Onion Bits - 30ml

Download the Recipe

Serves 4

SOME PREP
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and 1⁄2 the chopped thyme. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the milk and 240ml of water. Mix until combined and remove from the heat.
FANCY TATERS
Lightly grease a small roasting dish and layer the potato rounds in the tray. Pour over the garlic-milk mixture and season. Alternatively, create small stacks with the sliced potatoes. Place in the oven and roast until cooked through and golden, 40-45 minutes. In the final 5 minutes, turn the oven onto the grill setting or the highest temperature.
CRISPY CARROTS
Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
EN GARDE!
When the potato roast has 10-15 minutes remaining, pat the swordfish dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final minute, baste with a knob of butter and the lemon juice (to taste). Remove from the pan and season.
SENSATIONAL SIDE
When the carrots are done, toss through the crumbled feta and the crispy onion bits. Set aside.
BON APPÉTIT
Plate up the creamy potato dauphinoise (leaving behind any excess sauce). Side with the lemony swordfish and the carrot feta salad. Good job, Chef!