Spanish mackerel with green olive salsa
5
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
A Mediterranean-style salsa is a quick and easy way to dress up pan-fried fish. A side of roast chat potatoes and green salad will finish off the plate
Ingredients
Baby potatoes
600 g, halved
Olive oil
2 tsp
Mackerel
800 g, (4 x 200g cutlets)
Pitted green olives
90 g, (1/2 cup), finely chopped
Celery
1 stick(s), stalk, finely chopped
Fresh flat-leaf parsley
1 tbs, chopped
Currants
2 tbs
Red onion
10 g, (1 tbs)
Olive oil
1 tbs, extra
Lemon(s)
1 medium, wedges, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place potatoes on prepared tray and drizzle with 2 teaspoons oil. Bake for 1 hour or until golden and crisp.
2
Meanwhile, preheat a chargrill or barbecue over high heat. Lightly spray fish with oil and cook for 4–5 minutes each side or until just cooked through.
3
Meanwhile, combine olives, celery, parsley, currants, onion and remaining oil in a small bowl. Serve fish with salsa, roast potatoes and lemon wedges.
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