Baked fish with warm Niçoise dressing

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

4 frozen hoki fillets (such as Sealord Simply Natural Hoki Fish Fillets)
750g new potatoes
300g green beans, trimmed
⅓ cup balsamic dressing (made with 2 parts balsamic vinegar : 1 part olive oil)
2 tablespoons finely chopped pitted green olives
2 teaspoons baby capers, rinsed, drained, chopped
1 long red chilli, finely chopped
1 ½ tablespoons finely chopped fresh flat-leaf parsley

Instructions

Stay Awake

1 Cook fish following packet directions until cooked through.

2 Meanwhile, cook potatoes in a large saucepan of boiling water for 10 minutes or until tender, adding green beans for the last 1-2 minutes cooking time. Drain vegetables. Halve potatoes.

3 To make Niçoise dressing, place a small frying pan over a medium-low heat. Add balsamic dressing, olives, capers and chilli to pan with 1 tablespoon water. Heat for 1 minute or until dressing is warmed through. Add parsley. Stir through.

4 Drizzle warm Niçoise dressing over fish and serve with potatoes and beans.

Variations

Swap hoki for frozen salmon fillets.

Nutrition Info (per serve)

Calories 337 cal

Kilojoules 1410 kJ

Protein 29 g

Total fat 10 g

Saturated fat 2 g

Carbohydrates 30 g

Sugar 3 g

Dietary fibre 4 g

Sodium 130 mg

Calcium 7 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.