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Gail’s Grilled fish, salads and crushed Spud potatoes

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Grilled Hake
5 x Grilled Hake portions can be fillets or middle cuts
OR any other firm white fish can be used.
Rinse and pat your fish dry.
Brush fish with olive oil, smear with crushed garlic, salt, black pepper, chopped dill, chopped chives, sprinkle of dry parsley.
When ready to grill heat a skillet add 1 tbsp butter, coat fish lightly in flour and grill for 4 or 5 minutes per side.
Sprinkle lemon juice while grilling.

Crushed Spud potatoes
Cook spuds in boiling water until tender when pricked with a fork.
Grease an oven proof dish and crush the spuds with a fork.
Sprinkle with olive oil, sweet basil, salt, black pepper and aromat.
Bake for 20 mins or until the spuds start to crisp.

Prepared, tried and tested by: Gail Haselsteiner

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