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Lemon and Bay-Scented Hoki with Piquant Mash Recipe

Lemon and Bay-Scented Hoki with Piquant Mash Recipe - 4 servings

Ingredients:

4 skinless hoki or haddock fillets, each about 5 oz

8 bay leaves

1 lemon, thinly sliced

4 tablespoons dry vermouth

Freshly ground black pepper

 

For the Mash:

2 lb potatoes, peeled

4 tablespoons plain yogurt

3 tablespoons warm milk

2 tablespoons grain mustard

Method:

Preheat the oven to 375oF. For the mash, cut the potatoes into equal-size chunks and place in a pan of cold water. Bring to a boil, then lower the heat and simmer for 20 minutes or until tender. Meanwhile arrange the fish fillets into a baking dish and season with black pepper. Place 2 bay leaves on each fish fillet and cover with slices of lemon. Drizzle with the vermouth and cover with damp parchment paper. Bake for 10-20 minutes or until the fish is just opaque. Drain the potatoes well and tip back into the pan. Mash over a gentle heat until smooth. Stir in the yogurt, milk, and mustard, then season to taste. Serve the hoki with the mustard-flavored mash, and sugarsnap peas or snow peas.

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