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Photo of Spanish mackerel with green olive salsa by WW

Spanish mackerel with green olive salsa

7
Points® value

Meal Items

Baby potatoes

3 individual

Olive oil

1 tsp

mackerel

150 g

Celery

¼ stick(s)

fresh flat-leaf parsley

1 tsp

currants

½ tbs

Pitted green olives

25 g

Red onion

¼ small

lemon(s)

¼ medium, wedge

Notes

Place 3 (120g) baby (chat) potatoes (halved) on a baking tray lined with baking paper and drizzle with ½ tsp olive oil. Bake in oven preheated to 180°C or 160°C fan-forced until tender and crisp. Heat a frying pan. Lightly spray 150g Spanish mackerel cutlet with oil and cook until cooked through. Combine ¼ celery stick (finely chopped), 1 tsp finely chopped fresh flat-leaf parsley, ½ tbs currants, 25g pitted green olives (finely chopped), 1 tsp finely chopped red onion and ½ tsp of olive oil. Serve salsa with fish, potatoes, lemon wedges and a leafy green salad.