Minty, fresh and full of the good kind of fat, this one won’t ever let you down. Also, Icelandic fish oil is dairy free, gluten free, GMO free, keto friendly and paleo friendly so it’s almost like this smoothie is code for super-healthy.
1/2 cup frozen mango
1 cup coconut water
1 tsp Icelandic Wild Fish Oil
Put all ingredients in a blender and blend on high until smooth and creamy. Enjoy immediately.
Heat oil in a large pan at medium-high heat. Add chorizo and fry for about 1 minute. Add potatoes and fry, stirring occasionally until potatoes start to brown. Cover and reduce heat to medium and cook until potatoes are tender.
Add the mushrooms, season with salt and pepper and stir. Cover and cook until potatoes are golden and mushrooms are tender. Add the parsley. Set aside.
Preheat oven to 320°F. Make the butter mixture. In a bowl, mix shallots, parsley, chives, capers, thyme and lemon zest into the butter.
Heat a roasting pan to medium high heat and add 1 to 2 tablespoons of oil. Place char fillets in the pan, skin side down. Brush the fillets with the butter mixture and then add the rest to the pan. Season with salt and pepper to taste.
Toast in the oven for about 10 minutes or until fillets are brown and come easily apart.
Serve fillets skin side up, with potatoes and pan juices drizzled over.