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 Preheat oven to 175°C. Peel potatoes and slice into 2mm thick rounds. Peel and finely chop garlic. Coat the bottom of an oven proof dish with oil. Arrange 1 layer of sliced potato on the bottom of the dish. Drizzle with a cream and season with salt, pepper and a pinch of dried herbs. Repeat last 2 steps finishing with a layer of potato. Bake at 180°C for 45 minutes. 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 Whisk all ingredients together. Can be refrigerated, just give the dressing a whisk/shake before serving.