Fish Rosti

(SERVES 4)

• 25 g/1 oz/2 tbsp low-fat spread
• 450 g/1 1b potatoes, grated
• Salt and freshly ground black pepper
• 450 g/1 1b white fish fillets, skinned and cut into small pieces
• Grated rind of ½ lemon
• 15 ml/1 tbsp chopped parsley
• 300 ml/ ½ pt/ 1 ¼ cups passata (sieved tomatoes)
• 5 ml/1 tsp chopped basil
• Lemon wedges

To serve:

• Mange tout (snow peas)

Melt the low-fat spread in a frying pan (skillet). Add half the potatoes and press down well. Season with salt and pepper. Add the fish in an even layer and sprinkle with the lemon rind, parsley and a little seasoning. Top with the remaining potatoes, press down well again and season lightly. Cover with foil or a lid and cook gently for 30 minutes until cooked through. Meanwhile, heat the passata with the basil in a small saucepan. Turn the fish cake out on to a warmed serving plate. Garnish with lemon wedges and serve, cut into quarters, with the tomato sauce and mange tout.