Lemon pepper fish with potatoes dauphinoise, salad with lemon ginger dressing.

Lemon pepper fish came out of a box.

Potatoes Dauphinoise

Ingredients
3 potatoes
3 cloves of garlic
1 teaspoon dried herbs (optional)
Half a cup of cream
Plenty of salt and pepper
1 tablespoon oil

Preparation

1. Preheat oven to 175°C.
2. Peel potatoes and slice into 2mm thick rounds.
3. Peel and finely chop garlic.
4. Coat the bottom of an oven proof dish with oil.
5. Arrange 1 layer of sliced potato on the bottom of the dish.
6. Drizzle with a cream and season with salt, pepper and a pinch of dried herbs.
7. Repeat last 2 steps finishing with a layer of potato.
8. Bake at 180°C for 45 minutes.
9. Divide into desired portions and serve.

Lemon Ginger Dressing

Ingredients
Juice of 1 lemon
1/4 cup oil
1 teaspoon mustard powder
1 teaspoon minced ginger
Pinch of Salt
Ground Pepper
1 teaspoon sugar

Preparation

1. Whisk all ingredients together.
2. Can be refrigerated, just give the dressing a whisk/shake before serving.