Lemon and parsley basa with warm potato salad

Doctors recommend incorporating fish into your diet a few times a week. Try these freshwater basa fillets with potato salad for a really enjoyable meal.

Recipe «Lemon and parsley basa with warm potato salad» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 500g baby new potatoes, halved, 1/4 cup sun-dried tomatoes in oil, drained, chopped, 1 tbsp oil from sun-dried tomatoes, 1/4 cup chopped black olives, 1 tbsp baby capers , 1 tbsp chopped fresh mint, Sea salt & freshly ground black pepper, 1/4 cup olive oil , Finely grated zest of 1 lemon, 1 tbsp finely chopped fresh parsley, 4 freshwater basa fillets, Steamed broccoli and lemon wedges, to serve.

Ingredients:

• 500g baby new potatoes, halved 
• 1/4 cup sun-dried tomatoes in oil, drained, chopped 
• 1 tbsp oil from sun-dried tomatoes 
• 1/4 cup chopped black olives 
• 1 tbsp baby capers 
• 1 tbsp chopped fresh mint 
• Sea salt & freshly ground black pepper 
• 1/4 cup olive oil 
• Finely grated zest of 1 lemon 
• 1 tbsp finely chopped fresh parsley 
• 4 freshwater basa fillets 
• Steamed broccoli and lemon wedges, to serve 

Instructions

1. Cook potatoes in a large pan of boiling water for about 10-15 minutes, or until just tender. Drain well and return to pan. Add tomatoes, tomato oil, olives, capers and mint. Toss to combine and season.
2. Meanwhile, combine olive oil, lemon zest and parsley. Add fish and turn to coat. Heat a non-stick pan over medium heat. Cook for about 2 minutes each side, until golden.
3. Serve fish with warm potato salad, steamed broccoli and lemon wedges.