Jamie Magazine
By Jamie Oliver
Ingredients
1kg new potatoes
olive oil
1 lemon
½ a bunch of fresh dill
6 x 120g dab fillets, from sustainable sources
220g cooked peeled prawns, from sustainable sources
200g Greek-style yoghurt
150g mature Cheddar cheese
1 teaspoon English mustard
1 bunch of asparagus
Method
- Preheat the oven to 200°C/400°F/gas 6.
- Halve any larger potatoes, then cook in a large pan of boiling salted water for 15 minutes, or until cooked through. Drain in a colander and leave to steam dry.
- Once they’re cool enough to handle, slice them 1cm thick and place in a large roasting tray. Drizzle over a little oil, then finely grate over the lemon zest. Chop and scatter over half the dill, then season with a pinch of sea salt and pepper black.
- Toss to coat, then lay the dab fillets on top and scatter over the prawns.
- Coarsely grate the Cheddar. In a bowl, mix the yoghurt, half the Cheddar and the mustard. Finely chop the remaining dill and add most of it to the bowl, then squeeze in the juice of half a lemon and mix again.
- Snap off the woody ends, then use a speed-peeler to peel the asparagus into long strips. Gently fold them into the yoghurt dressing.
- Top each piece of dab with some of the dressed asparagus then pour over any leftover yoghurt dressing and sprinkle over the remaining Cheddar.
- Bake in the oven for 20 minutes, or until everything is slightly browned on top and the fish is beautifully cooked through.
- Scatter with the remaining dill, then serve up.
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