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40p/10gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Finely chop half the dill. In a small bowl, use a fork to mash it together with the butter and lemon zest; season and set aside. Preheat the oven to 200°C, gas mark 6. Arrange the sliced potatoes over a large roasting tin, drizzle with the oil, season and roast for 15 minutes. Meanwhile, make 3 diagonal slashes on each side of the fish. Stuff each fish cavity with ¼ of the flavoured butter, the lemon slices and remaining dill.
Toss the sliced fennel through the potatoes in the tin, turning the potatoes as you do so. Lay the stuffed fish on top of the vegetables, season and roast for 10 minutes. Dot the fish with the remaining butter and scatter over the capers (if using). Roast for a final 10 minutes until the fish is cooked through and opaque, and the vegetables are tender. Serve straight away, spooning over the buttery juices and scattering with the reserved fennel fronds. Serve the lemon wedges alongside for squeezing over.
Typical values per serving when made using specific products in recipe
Energy | 3,359kJ/ 802kcals |
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Fat | 34g |
Saturated Fat | 12g |
Carbohydrates | 37g |
Sugars | 5.4g |
Fibre | 9.6g |
Protein | 81g |
Salt | 0.4g |
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