Lemon fish with summer green mash

Serves: 4
Time to make: 25 mins
( Hands-on time: 5 mins )

Total cost: $ 16.60 / $ 4.15 per serve

(at time of publication)

Ingredients

4 x 150g white fish fillets
1 ½ teaspoons capers, finely chopped
zest and juice of 2 lemons
2 tablespoons olive oil
900g baby potatoes
200g asparagus
1 ½ cups peas
⅓ cup grated parmesan
⅓ cup fresh mint, plus extra, to garnish

Instructions

Preheat oven to 180°C. On a baking-paper lined baking tray, place fish fillets. Sprinkle with capers and half of the lemon zest and juice. Season with black pepper and drizzle with 1 tablespoon of oil. Set aside.
In a large pot of lightly salted water, place potatoes and bring to the boil. Reduce heat and simmer for 10 minutes, or until tender. Place fish in the oven and cook for 15-20 minutes.
Add asparagus and peas to potato pot, and cook for a final 3 minutes. Drain vegetables.
In a food processor, process potatoes, peas and remaining oil until smooth. Stir in parmesan, mint and remaining lemon zest and juice. Taste and add more pepper if you like.
To serve, divide vege mash, fish and asparagus among 4 plates and garnish with extra mint and lemon wedges, if you like.

Nutrition Info (per serve)

Kilojoules 1820kJ

Calories 434cal

Protein 40g

Total fat 11g

–Saturated fat 3g

Carbohydrates 40g

–Sugars 3g

Dietary fibre 8g

Sodium 220mg

Calcium 160mg

Iron 3.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.