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Preheat the oven to 220°C, gas mark 7. Put the potatoes, garlic and oil into a large roasting tin. Season, sprinkle with the turmeric, then shake everything together. Roast at the top of the oven for 15 minutes.
Meanwhile, mix together the tomatoes, salad onions and half the lime juice, and season. Tear the mint leaves over the top (discard stalks), mix again and set aside.
Place the fish, skin-side down, between the potatoes. Sprinkle with lime zest and seasoning, then roast for 12 minutes, or until the potatoes are crisp and the fish is cooked through. Serve with the minted tomatoes, yogurt and a lime wedge for squeezing if wished.
Typical values per serving when made using specific products in recipe
Energy | 1,866kJ/ 445kcals |
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Fat | 20.9g |
Saturated Fat | 20.9g |
Carbohydrates | 29g |
Sugars | 7.8g |
Fibre | 3.9g |
Protein | 35.3g |
Salt | 0.4g |
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