Fish with potato and watercress salad
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Time to make:
45 mins (Hands-on time: 20 mins, Cooking time: 25 mins)
$6.50 per serve
(at time of publication)
Full ingredients list:
4 x 150g firm white fish fillets
4 teaspoons Mediterranean seasoning paste
juice of 1 lemon
750g new potatoes
2 corn cobs, quartered
Potato and watercress salad
4 cups watercress, trimmed
3 shallots, finely chopped
250g punnet cherry tomatoes, halved
4 teaspoons capers, drained
pinch of chilli flakes
1/3 cup low-fat natural yoghurt
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 190°C. Cut 4 x 20cm squares of foil; spray with olive oil. Place 1 fish fillet in the centre of each square. Brush fillets with Mediterranean paste and a squeeze of lemon juice. Fold foil to form fish parcels.
Step 2Cook potatoes and corn cobs in separate saucepans of boiling water. Bake fish parcels in oven for 15–20 minutes, or until tender.
Step 3Meanwhile, make salad: Put watercress, shallots, tomatoes and capers in a salad bowl. Mix chilli flakes with yoghurt and a squeeze of lemon; add to bowl.
Step 4Drain potatoes and corn; leave to cool. Remove fish parcels from oven, open carefully and discard foil. Slice kernels from corn cobs and add to salad bowl; toss.
Step 5Serve baked fish with salad and a couple of lemon wedges.
About this recipe
First published: October 2014