Forget boring sides! Pan-fried fish, tomato and asparagus comes with a potato salad side of natural yoghurt, mayonnaise, fennel, lemon, mustard and dill.
- 4 x 150 g skinless white fish fillets, bones removed
- Salt and pepper, to taste
- 1 bunch fresh asparagus, trimmed, halved crossways
- 250 g punnet cherry tomatoes
- lemon wedges, to serve
- 800 g baby red potatoes, thickly sliced
- ½ cup natural yoghurt
- ½ cup mayonnaise
- 1 tbsp wholegrain mustard
- 2 tbsp lemon juice
- 1 fennel bulb (230g), thinly sliced
- ¼ cup coarsely chopped fresh dill
- Season fish with salt and pepper.
- To make salad, boil or microwave potatoes until just tender. Drain. Cool slightly.
- Whisk yoghurt, mayonnaise, mustard and juice in a large bowl. Season. Add potatoes with fennel and dill. Toss gently to coat.
- Heat an oiled, large, non-stick frying pan over a medium to high heat. Add fish in two batches. Cook for about 3 to 5 minutes on each side, or until cooked. Remove. Cover to keep warm.
- Add asparagus and tomatoes to same pan. Cook, stirring occasionally, for about 5 minutes, or until tender.
- Serve fish with salad, vegetables and lemon wedges.
Try dusting uncooked fish lightly in flour for a light coating when cooked.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||6.2 g|
|Total carbohydrates||27.6 g|
|- Sugars||6.4 g|
|Dietary fibre||5.5 g|