Why not try this lovely combination of fruit and vegetables? The flavours balance beautifully and add a hint of freshness. A nice light dish served with fish.
Halve the smaller baby potatoes and quarter the larger ones. Arrange them on a baking tray lined with baking paper. Press the garlic and scatter over the potatoes. Drizzle with 2 tablespoons of olive oil and season with salt. Bake the potatoes in the middle of the oven for approx. 30 minutes until golden brown and cooked.
Peel the carrot and slice into thin strips. Slice the mangetout into strips the same size as the carrots. Cook them together in boiling water for 3 minutes until just tender. Drain and rinse under cold running water to stop the cooking process. Peel the kiwis and cut into strips. Mix the kiwi with the carrots and mangetout.
Pat the fish dry with kitchen paper and season with salt and pepper. Heat 1 tablespoon of oil in a non-stick frying pan. Fry the fish skin side down on a high heat for 2 minutes. Turn the fish and fry for another 2 minutes on a medium heat.
Squeeze the lime. Mix the juice with the mustard, honey and the rest of the olive oil. Season with salt and pepper. Mix the dressing through the salad ingredients. Serve with the fish and the roast baby potatoes.
