• Place potatoes in a saucepan and cover with lightly salted water; simmer 12 minutes. Drain and place in a bowl. Combine salt, turmeric, cayenne and pepper. In the same saucepan, heat 1 tbsp oil over medium heat; add onion, curry and half the salt mixture. Cook 2 minutes, then fold into potatoes. Stir in peas, cilantro and 2 tbsp oil. Place fillets in a baking dish. To remaining salt mixture, add cumin and thyme. Rub over top of fillets. Drizzle with butter and lemon juice. Bake at 450° for 12 minutes, until cooked through.


Nutrition Facts

410 calories; 22 g total fat; 30 g carbohydrates; 23 g protein;