Fish with homemade tartare sauce, fennel slaw and crispy crushed potatoes

Ingredients

Serves (1) Serves (2) — default Serves (4) Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 160g floury potatoes (we used Agria)
  
• spray oil
  
• ½ fennel bulb, thinly sliced
  
• 1 carrot, julienned or grated
  
• 6 Brussels sprouts, thinly sliced
  
• juice and zest of 1 lemon
  
• 2 tablespoons low-fat plain yoghurt
  
• 2 tablespoons reduced-fat mayonnaise
  
• 1 tablespoon roughly chopped capers
  
• 1 teaspoon Dijon mustard
  
• 1 teaspoon white wine vinegar
  
• freshly ground black pepper
  
• 2 (300g) white fish fillets (eg. terakihi)

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Instructions

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1. Preheat oven to 200°C. Place potatoes in a pot and cover with water. Boil, then simmer for about 10 minutes, until potatoes are just cooked through. Drain and pat dry, then place in a lined roasting dish. Crush lightly with a masher and spray with oil. Place in the oven and cook for 10-15 minutes, until browned and crispy.
2. Meanwhile, in a large bowl combine vegetables. Add lemon juice and zest and mix.
3. To make tartare sauce, in a small bowl combine yoghurt and mayonnaise with capers, mustard, vinegar and pepper.
4. Spray a pan with oil and bring to medium-high heat. Cook fish for 2 minutes each side. Serve with fennel slaw, potatoes and tartare sauce.

Variations

Make it gluten free: Check mayonnaise and mustard are gluten free

HFG tip

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Nutrition info (per serve)

Calories 356 cal

Kilojoules 1490 kJ

Total fat 13 g

Saturated fat 2 g

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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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