Team herbed fish with our gourmet potato salad starring sweet apple, buttery macadamias and peppery watercress.
Ingredients
- 3 small Red Rascal potatoes, washed, cut into 3cm pieces (see note)
- 1 1/2 tablespoons olive oil
- 1 tablespoon chopped fresh continental parsley
- 4 (about 160g each) firm white fish fillets
- 1 tablespoon wholegrain mustard (see note)
- 1 tablespoon red wine vinegar
- 1 bunch watercress, sprigs picked
- 1 large Granny Smith apple, cored, thinly sliced
- 45g (1/4 cup) chopped macadamia nuts, toasted
Method
- Step 1Cook the potato in a saucepan of boiling water for 10 minutes or until just tender. Drain.
- Step 2Meanwhile, heat 1 tablespoon of the oil in a large frying pan over medium-high heat. Sprinkle the parsley over the fish. Cook for 2-3 minutes each side or until the fish flakes when tested with a fork in the thickest part.
- Step 3Combine the mustard, vinegar and remaining oil in a large bowl. Add the potato, watercress, apple and macadamia. Toss to combine. Divide the fish and potato salad among serving plates.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1444 kj
Energy
19g
Fat Total
3g
Saturated Fat
4g
Fibre
28g
Protein
86mg
Cholesterol
202.23mg
Sodium
7g
Carbs (sugar)
14g
Carbs (total)
Notes
If Red Rascal potatoes are unavailable, use any red-skinned potato.
Use gluten-free mustard to make this gluten free.
Time-saving tip: Replace the white fish fillets with 3 smoked salmon portions, flaked. Toss the salmon through the salad in step 3.
With a twist: Crumbed chicken with potato & apple salad: Replace the fish with crumbed chicken breast tenders and cook following packet directions. Replace the watercress with torn iceberg lettuce leaves.
- Author: Liz Macri
- Image credit: Ben Dearnley
- Publication: Australian Good Taste