Ingredients
Preparation
- Heat the oven to 200C/180C fan/gas 6.
- Chop the potatoes into quarters. Put a pan of water on high heat. When it boils, add the potatoes, turn the heat down and let it simmer for 10-12 minutes until tender.
- Finely chop red onion, peel and grate the carrots, zest and squeeze the lime juice into a bowl.
- Combine all salad ingredients, save some coriander for garnish. Season lightly. Once the potatoes are cooked, drain and run under cold water until cool. Drain again, add to the salad and toss it together.
- Cut the Skrei fillets into portion servings and rub the oil over the Skrei fillets. Arrange the fillets on a non-stick baking tray and lay a few slices of ginger and lime on top of each fillet. Put in the oven and cook for 6-9 minutes, depending on the thickness of the fillets.
- Serve the Skrei with the salad and remaining herbs.