Fish with watercress and potato salad

Serves: 4

Time to make: 45 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

4 x 150g firm white fish steaks, eg. monkfish
spray oil
4 teaspoons Mediterranean paste
1 lemon, juice
750g new potatoes
2 cobs corn, quartered or
1 ½ cups corn sweetcornXkernels
Salad
200g watercress, washed, trimmed
3 spring onions, finely chopped
2 cups cherry tomatoes, halved
4 teaspoons capers, drained, rinsed
pinch of dried red chilli flakes
⅓ cup low-fat plain yoghurt

Instructions

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1 Place fish steaks on 4 lightly greased pieces of tinfoil. Brush each steak with Mediterranean paste and a squeeze of lemon. Fold tinfoil to make fish parcels. Preheat oven to 190°C.

2 Place potatoes and corn in separate pots to cook. Place fish in oven for 15-20 minutes. Meanwhile, to make salad, place watercress in a large bowl and add spring onions, tomatoes and capers. Mix chilli flakes with yoghurt and squeeze of lemon and add to watercress.

3 Once potatoes and corn are cooked, drain and cool slightly. Remove fish from oven. Scrape corn off cobs and add to watercress with potatoes. Toss lightly. Serve fish with potato and watercress salad, garnished with lemon wedges if preferred.

Variations

Make it gluten free: Check herb paste is gluten free.

Nutrition Info (per serve)

Calories 448 cal

Kilojoules 1880 kJ

Protein 38 g

Total fat 7 g

Saturated fat 1 g

Carbohydrates 55 g

Sugar 8 g

Dietary fibre 7 g

Sodium 350 mg

Calcium 140 mg

Iron 4 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.