Fish with potato and apple salad

Готовим Fish Fish with potato and apple salad

Team herbed fish with our gourmet potato salad starring sweet apple, buttery macadamias and peppery watercress.

Lables: High protein Low carb Low kilojoule Low sodium Low sugar Lower gi Egg free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Cook the potato in a saucepan of boiling water for 10 minutes or until just tender. Drain.
  2. Meanwhile, heat 1 tablespoon of the oil in a large frying pan over medium-high heat. Sprinkle the parsley over the fish. Cook for 2-3 minutes each side or until the fish flakes when tested with a fork in the thickest part.
  3. Combine the mustard, vinegar and remaining oil in a large bowl. Add the potato, watercress, apple and macadamia. Toss to combine. Divide the fish and potato salad among serving plates.

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3 small Red Rascal potatoes, washed, cut into 3cm pieces
1 1/2 tbsp olive oil
1 tbsp chopped fresh continental parsley
4 firm white fish fillets
1 tbsp wholegrain mustard
1 tbsp red wine vinegar
1 bunch watercress, sprigs picked
1 large Granny Smith apple, cored, thinly sliced
45g chopped macadamia nuts, toasted

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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