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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This gluten-free and dairy-free recipe, using new season potatoes, is low-calorie and is a perfect fish and salad marriage.
1 Cook the potatoes in a medium pan of boiling water for 15 min or until tender. Meanwhile, steam the broccoli and courgettes. Drain the potatoes, then transfer to a large bowl with the steamed broccoli and courgettes. Gently toss through the baby spinach.
2 Whiz the dressing ingredients in a mini food processor or with a hand blender (leave coarse). Season with pepper, then toss with the potatoes and veg. Set aside.
3 Pat the fish dry with kitchen paper, then season with the chilli flakes. Spray a large non-stick frying pan with oil and heat over a medium-high heat. Add the fish and fry for 3 min. Turn and fry on the other side for 2–3 min until cooked through.
4 Divide the salad and fish among 4 bowls, then serve garnished with parsley and lemon wedges.
Calories 371 cal
Kilojoules 1552 kJ
Total fat 9.1 g
Saturated fat 1.5 g
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