Spanish mackerel with green olive salsa
fresh flat-leaf parsley
green olives, drained
¼ medium, wedge
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.