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Photo of Spanish mackerel with green olive salsa by WW

Spanish mackerel with green olive salsa

7
Points®
Total Time
1 hr 15 min
Prep
15 min
Cook
1 hr
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Green vegetable salad.You can use snapper, barramundi or ling instead of Spanish mackerel.

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