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Spicy fish with mustard potatoes

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 25 mins

Ingredients

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spray oil

700g new or baby potatoes

4 x 150g white fish steaks, with skin on

1 tablespoon wholegrain mustard

½ teaspoon ground ginger

1 teaspoon paprika

4 cups mixed vegetables such as sweet corn, diced onions, diced tomatoes and diced capsicums

6 tablespoons honey and mustard oil-free dressing

2 cups rocketarugulaX

lemon slices, to garnish

Instructions

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1 Line a baking dish with baking paper and spray with a little oil. Preheat oven to 200ºC. Cook potatoes in lightly salted water.

2 Place fish skin-side down on baking paper. Spread a little mustard on each piece of fish. Sprinkle evenly with spices and season with freshly ground black pepper. Spray with oil.

3 Cook fish for 15-20 minutes. Check to see if fish is cooked: push a fork through the fleshiest bit and if fish flakes, it is cooked. Drain potatoes and mix with vegetables and dressing.

4 Serve fish with potato salad, rocket and a lemon slice.

Nutrition Info (per serve)

Calories 368 cal

Kilojoules 1540 kJ

Protein 30 g

Total fat 6 g

Saturated fat 1 g

Carbohydrates 50 g

Sugar 11 g

Dietary fibre 6 g

Sodium 340 mg

Calcium 50 mg

Iron 3 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.

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