Summer Mediterranean fish
- 4 new potatoes (200g), sliced or diced
- 150g white fish fillet such as hoki
- 2 teaspoons Mediterranean paste
- 1 baby cos lettuce, shredded
- 1 spring onion, sliced
- 1/3 cup peas and corn kernels
- 25g oil-free sun-dried tomatoes, chopped
- oil spray
Total fat 13g
Saturated fat 2g
Dietary fibre 11g
- Place potatoes in a microwave- proof dish with 2 tablespoons water. Cook on high for 3 1/2 minutes. Remove half the potatoes and push remaining potatoes to one side.
- Add fish to dish. Top with paste. Mix remaining vegetables together then add to fish as a topping. Season with pepper. Spray with oil. Return removed potatoes to surround fish.
- Cover with a lid or plastic wrap and cook on high for 2-3 minutes. Allow to stand for a few minutes. Serve fish with sliced lemon if you prefer.
You can change the paste you use to top the fish. We used Gourmet Garden paste.
Hanu de Jong
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