Simply baked fish and veg with Knorr Flavour Pot

The people at Knorr recently sent me some of their new Flavour Pots to try out. If I'm not using home-made stock (usually chicken) and I need to pep things up I use Marigold powdered stock or Oxo cubes,  so I didn't mind giving these little pots of seasoning paste a whirl.

They sent a selection of flavours and a hamper of fresh produce from Waitrose so, in a sort of Masterchef fashion, I created a dish based on these ingredients. Using some sea bream I'd bought the day before, I assembled a light, spring inspired fish supper.

As you can see I cut up the peppers and fennel, arranging them in the baking tray before placing the fish on top. Then I combined the mixed herb Flavour Pot with about a glass of white wine, topping up with water to pour into the tray. I left it unseasoned in order to test the strength of the Flavour Pot, covered it loosely with foil and baked it in the oven at 180°C for about 20 minutes. The result was a tasty, easy (and healthy) meal.

Since then I've been trying out the other flavours. The curry flavoured pot was good and pokey in a prawn biryani (that went brilliantly with Veuve Clicquot demi-sec) and the garlic flavoured pot worked well with some braised vegetables. My main gripe is with the plastic packaging as they are single serve portions (I'd prefer small glass jars – think pesto or tomato purée), but otherwise a helpful addition to your larder.