Fish with crushed potatoes and olive salad

Serves: 4
Time to make: 30 mins

Total cost: $ 24.40 / $ 6.10 per serve

(at time of publication)

Fish with crushed potatoes and olive salad

Ingredients
Nutrition Info.(per serve)

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

Nutrition Info

Kilojoules 1450kJ
Calories 347cal
Protein 31g
Total fat 9g
Saturated fat 2g
Carbohydrates 35g
Sugars 6g
Dietary fibre 6g
Sodium 110mg
Calcium 70mg
Iron 3mg

Instructions

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.

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Photographer: Melanie Jenkins

First published: Mar 2016