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 Oven Baked Coley Fillet with Boiled New Potatoes and Peas

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PostSubject: Oven Baked Coley Fillet with Boiled New Potatoes and Peas   Mon Mar 07, 2011 11:39 am

Oven Baked Coley Fillet with Boiled New Potatoes and Peas
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Ingredients per Person

1 fresh coley fillet
8 baby new potatoes
2 tbsp frozen peas
6 fresh mint leaves
Salt and pepper
Little bit of butter
Drizzle of sunflower oil

Method

The potatoes should be washed but not peeled and added to a pot of cold, slightly salted water. They should be put on a high heat until the water starts to boil. The heat should then be reduced and they should be simmered for thirty minutes.

When the potatoes start to boil, the oven should be put on to preheat to 400F/200C/Gas Mark 6. A little oil should be drizzled on to a sheet of tinfoil. This is purely to stop the skin of the coley fillet from sticking. The fillet should then be placed on the foil, skin side down, and seasoned with salt and pepper. The foil should be wrapped in to a loose but sealed tent and placed on to a baking tray. The coley fillet should be put in to the hot oven for fifteen minutes.

The peas will take three minutes to cook in boiling water. They should be put in to the already boiling water to cook while the potatoes are drained and returned to their pot. The butter and coarsely chopped mint leaves should be added and the potatoes gentlty swirled around to obtain even coating.

The coley fillet should be removed from the oven, carefully unwrapped and transferred to the serving plate with a fish slice. The peas should be drained and plated, along with the potatoes. The flesh of the coley should peel easily from the skin with a fork, as it is eaten.
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