Fish with crushed potatoes and olive salad
- 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
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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)
Total fat 9g
–Saturated fat 2g
Dietary fibre 6g
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