Spiced White Fish & Potato Mash

• Half-fill a medium saucepan with boiling water, 
then add a generous pinch of salt.
• Cook potato in the boiling water, over high heat, 
until easily pierced with a fork, 12-15 minutes. 
TIP: Save time and get more fibre by leaving the 
potato unpeeled!

• In last 8 minutes of potato cook time, place a 
colander or steamer basket on top of saucepan, 
then add green beans and carrot.
• Cover and steam until both are tender and 
potatoes can be easily pierced with a fork, 
7-8 minutes.
• Transfer green beans and carrot to a bowl. 
Season, then set aside.
• Drain potato and return to the pan. Add the 
butter, milk and a pinch of salt. Mash until 
smooth. Cover to keep warm.

• Meanwhile, discard any liquid from smooth dory 
fillets packaging. Slice fish in half crossways to 
get 1 steak per person.
• In a medium bowl, combine fish, Kiwi spice 
blend and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil
over medium-high heat.
• When oil is hot, add fish to the pan and cook 
until just cooked through, 5-6 minutes each 
side. Transfer to a plate and cover to keep warm. 
TIP: White fish is cooked through when the centre 
turns from translucent to white.

• Wipe out the frying pan, then return to 
medium-high heat with a drizzle of olive oil. 
Cook onion until tender, 4-5 minutes.
• Reduce heat to medium, then add cream 
(see ingredients), chicken-style stock powder, 
lemon zest, a squeeze of lemon juice and a 
splash of water, stirring, until slightly thickened, 
1-2 minutes.