Fish with crushed potatoes and olive salad
Nutrition Info.(per serve)
700g baby potatoes, halved
2 cups broccoli, cut in small florets
2 yellow capsicums, diced
2 tomatoes, diced
16 black olives, pitted and roughly chopped
4 tablespoons reduced-fat Greek yoghurt
zest of 1 lemon
4 (600g) firm white fish fillets
Total fat 9g
Saturated fat 2g
Dietary fibre 6g
1 Preheat oven to 200°C. Place potatoes in a microwave-safe bowl and cover with a plate. Microwave on high for 9-10 minutes, until just tender. Remove and place potatoes in a baking dish; use a potato masher to gently crush potatoes. Add broccoli and spray with oil. Place in oven and roast for 15-20 minutes, until potatoes are lightly browning and crisp.
2 Combine the capsicums, tomatoes and olives in a bowl and stir to combine.
3 Combine yoghurt and lemon zest and mix well. Set aside.
4 Cook fish fillets over a high heat for 2-3 minutes, until just cooked through. Serve fish with crushed potatoes, olive salad and lemon yoghurt.