Grilled fish with warm lemon and herb potato salad
2
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Lemon is a tangy companion for all types of fish, adding plenty of zing without any guilt!
Ingredients
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
Zucchini
1 large, cut into sticks
Green string beans
250 g, trimmed
Ling, raw
600 g, (4x150g fillets)
Lemon(s)
1 medium, wedges, to serve
Oil spray
1 x 3 second spray(s)
Instructions
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.
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