Mains

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

More weights & measures

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

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 368cal

Kilojoules 1540kJ

Protein 30g

Total fat 6g

–Saturated fat 1g

Carbohydrates 50g

–Sugars 11g

Dietary fibre 6g

Sodium 340mg

Calcium 50mg

Iron 3mg

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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