You've never had a fish dish quite like this... crumbed walnut makes an extra delicious salsa topping that will make your dinner feel fancier than it is!
- 800 g chat potatoes, halved
- ⅓ cup olive oil
- salt and pepper to taste
- 4 x 180 g thick skinless firm white fish fillets, bones removed
- lemon wedges, to serve
- mixed salad leaves, to serve
- cherry tomatoes, to serve
Herb walnut salsa
- ½ cup crumbed walnuts
- ½ cup finely chopped fresh parsley
- 1 Tbsp finely chopped fresh oregano
- 2 Tbsp lemon juice
- 1 Tbsp drained baby capers
- Place potatoes on a large oven tray lined with baking paper. Drizzle with 1 tblsp of the oil. Season.
- Cook in a very hot oven (220C) for about 25 minutes, or until golden and crisp
- To make salsa, combine all ingredients in a jug with 2 tblsps of the remaining oil. Season. Mix well.
- Heat remaining oil in a large, non-stick frying pan over a medium to high heat. Add seasoned fish, in two batches. Cook for about 2 to 3 minutes on each side, or until fish flakes easily. Remove.
- Serve fish with potatoes, lemon wedges, salad leaves and tomatoes. Spoon over salsa.
Crumbed walnuts are available in supermarkets, or buy walnut halves and chop into small pieces. Store unused nuts in the fridge or freezer
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||3.8 g|
|Total carbohydrates||25.1 g|
|- Sugars||2.0 g|
|Dietary fibre||4.7 g|