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Fish and chips with tomato salad

Author: Liz Macri - Recipe Writer & Editor

Photographer: Ian Wallace

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So easy and quick to make in under 30 minutes and you’ve got a family favourite fast food in less time than it takes to order takeout!

Serves: 4

Time to make: 25 mins

Ingredients

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650g floury potatoes, scrubbed

250g green beans, cut diagonally

200g cherry tomatoes, halved

70g feta, crumbled

2 cups iceberg or cos lettuce leaves, torn

1 tablespoon low-fat salad dressing

4 x 150g firm fish fillets

Instructions

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1 Cook potatoes in a large saucepan of boiling water for 10 minutes until just tender. Drain. Halve potatoes lengthways then slice in wedges.

2 Meanwhile, steam or microwave beans for 1-2 minutes until just tender. Refresh in cold water. Drain. Combine beans, tomatoes, feta, lettuce and dressing in a medium-sized bowl.

3 Spray a frying pan with oil and heat over a medium-high heat. Cook potatoes for 7-8 minutes until browned and crisp. Add fish to pan for the last 5-6 minutes of cooking time, turning once, until just cooked through.

4 Serve fish with potatoes and tomato salad.

Nutrition Info (per serve)

Calories 366 cal

Kilojoules 1530 kJ

Protein 39 g

Total fat 11 g

Saturated fat 5 g

Carbohydrates 30 g

Sugar 4 g

Dietary fibre 4 g

Sodium 380 mg

Calcium 170 mg

Iron 2.5 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.

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