Fish with watercress and potato salad
Nutrition Info.(per serve)
4 x 150g firm white fish steaks, eg. monkfish
4 teaspoons Mediterranean paste
1 lemon, juice
750g new potatoes
2 cobs cornsweetcornX, quartered or
1 1/2 cups cornsweetcornX kernels
200g watercress, washed, trimmed
3 spring onions, finely chopped
2 cups cherry tomatoes, halved
4 teaspoons capers, drained, rinsed
pinch of dried red chilli flakes
1/3 cup low-fat plain yoghurt
Total fat 7g
Saturated fat 1g
Dietary fibre 7g
1 Place fish steaks on 4 lightly greased pieces of tinfoil. Brush each steak with Mediterranean paste and a squeeze of lemon. Fold tinfoil to make fish parcels. Preheat oven to 190°C.
2 Place potatoes and cornsweetcornX in separate pots to cook. Place fish in oven for 15-20 minutes. Meanwhile, to make salad, place watercress in a large bowl and add spring onions, tomatoes and capers. Mix chilli flakes with yoghurt and squeeze of lemon and add to watercress.
3 Once potatoes and cornsweetcornX are cooked, drain and cool slightly. Remove fish from oven. Scrape cornsweetcornX off cobs and add to watercress with potatoes. Toss lightly. Serve fish with potato and watercress salad, garnished with lemon wedges if preferred.
Make it gluten free: Check herb paste is gluten free.