Fish with homemade tartare sauce, fennel slaw and crispy crushed potatoes
160g floury potatoes (we used Agria)
1/2 fennel bulb, thinly sliced
1 carrot, julienned or grated
6 Brussels sprouts, thinly sliced
juice and zest of 1 lemon
2 tablespoons low-fat plain yoghurt
2 tablespoons reduced-fat mayonnaise
1 tablespoon roughly chopped capers
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
freshly ground black pepper
2 (300g) white fish fillets (eg. terakihi)
Total fat 13g
Saturated fat 2g
Dietary fibre 8g
- Preheat oven to 200°C. Place potatoes in a pot and cover with water. Boil, then simmer for about 10 minutes, until potatoes are just cooked through. Drain and pat dry, then place in a lined roasting dish. Crush lightly with a masher and spray with oil. Place in the oven and cook for 10-15 minutes, until browned and crispy.
- Meanwhile, in a large bowl combine vegetables. Add lemon juice and zest and mix.
- To make tartare sauce, in a small bowl combine yoghurt and mayonnaise with capers, mustard, vinegar and pepper.
- Spray a pan with oil and bring to medium-high heat. Cook fish for 2 minutes each side. Serve with fennel slaw, potatoes and tartare sauce.
Make it gluten free: Check mayonnaise and mustard are gluten free
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