Ingredients
2 tsp extra virgin olive oil
2 x 150g pieces firm white fish fillets
1 tbsp fresh lemon juice
2 tsp finely chopped dill
1/2 tsp Dijon mustard
Freshly ground black pepper
2 cups mixed salad leaves
1 Lebanese cucumber, sliced
1 large tomato, cut into wedges
50g snow peas, diagonally sliced
Smoked paprika and parmesan wedges
500g Spud Lite Potatoes, unpeeled, cut into wedges
2 tsp extra virgin olive oil
1 Tbsp finely grated parmesan
1 tsp smoked paprika
Method
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To make the smoked paprika and parmesan wedges, preheat oven to 210°C (fan-forced). Line a baking tray with baking paper. Pat the wedges dry with paper towel. Put the potato wedges, oil, parmesan and paprika in a medium bowl. Toss to combine. Arrange the wedges in a single layer on the lined tray. Bake for 20-25 minutes, turning the wedges over once, or until the parmesan is golden and the potato is tender.
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Meanwhile, heat 1 tsp of the oil in a medium non-stick frying pan over medium heat. Add the fish and cook for 3 minutes each side, or until cooked through. Whisk the lemon juice, dill, mustard, pepper and remaining oil in a small bowl. Set aside.
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Toss the salad leaves, cucumber, tomato and snow peas in a bowl. Divide the wedges, fish and salad between serving plates. Drizzle dill and lemon vinaigrette over the fish and serve.
Per serve 1770kj
Protein 38g
Total fat 13.9g (sat. fat 3g)
Carbs 29g
Fibre 8g
Sodium 277mg
Carb exchanges 2
GI estimate medium
