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Photo of Grilled fish with warm lemon and herb potato salad by WW

Grilled fish with warm lemon and herb potato salad

Total Time
30 min
10 min
20 min
Lemon is a tangy companion for all types of fish, adding plenty of zing without any guilt!


Baby potatoes

700 g, chat variety

Fresh lemon rind

2 tsp, finely grated

Lemon juice

1 tbs

Olive oil

1 tbs

Fresh flat-leaf parsley

¼ cup(s), chopped

Fresh dill

1 tbs, chopped

Capers, rinsed, drained

1 tbs, chopped


1 large, cut into sticks

Green string beans

250 g, trimmed

Ling, raw

600 g, (4x150g fillets)


1 medium, wedges, to serve

Oil spray

1 x 3 second spray(s)


  1. Boil the potatoes for 15–20_minutes or until tender. Drain and set aside to cool for 5 minutes. Meanwhile, place the rind, juice, oil, parsley, dill and capers in a bowl. Cut the potatoes in half and add to the lemon mixture. Season with salt and pepper and toss to coat. Cover the salad to keep warm.
  2. Steam the zucchini and beans over a saucepan of boiling water for 3–4 minutes or until just tender. Drain.
  3. Meanwhile, spray a large non-stick frying pan with oil and heat over medium–high heat. Cook the fish for 2 minutes each side or until cooked through. Serve the fish with the warm potato salad, steamed vegetables and lemon wedges.


TIP: To help the potatoes absorb maximum flavour, toss through the olive oil and lemon mixture while they’re still warm.