Fish with crushed potatoes and olive salad

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

700g baby potatoes, halved
2 cups broccoli, cut in small florets
2 yellow capsicums, diced
2 tomatoes, diced
16 black olives, pitted and roughly chopped
4 tablespoons reduced-fat Greek yoghurt
zest of 1 lemon
4 (600g) firm white fish fillets

Instructions

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1 Preheat oven to 200°C. Place potatoes in a microwave-safe bowl and cover with a plate. Microwave on high for 9-10 minutes, until just tender. Remove and place potatoes in a baking dish; use a potato masher to gently crush potatoes. Add broccoli and spray with oil. Place in oven and roast for 15-20 minutes, until potatoes are lightly browning and crisp.

2 Combine the capsicums, tomatoes and olives in a bowl and stir to combine.

3 Combine yoghurt and lemon zest and mix well. Set aside.

4 Cook fish fillets over a high heat for 2-3 minutes, until just cooked through. Serve fish with crushed potatoes, olive salad and lemon yoghurt.

Nutrition Info (per serve)

Calories 347 cal

Kilojoules 1450 kJ

Protein 31 g

Total fat 9 g

Saturated fat 2 g

Carbohydrates 35 g

Sugar 6 g

Dietary fibre 6 g

Sodium 110 mg

Calcium 70 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.