Lemon Herb Fish with Potato and Green Bean Salad Print this recipe Details Serves: 2Number of ingredients: 14To prep: 10 minutesTo cook: 15 minutesDifficulty: Easy Nutrition per servingKilojoules: 2081Calories: 497Protein: 34.8gFat: 32gSaturated Fat: 5.4gCarbohydrates: 15.2gCarbohydrates per 100g: 3gFiber: 7.6gSodium: 251mgPotassium: 1503mg Ingredients 150g white fish fillet (e.g. barramundi, snapper or flathead) 1 tablespoon olive oil 1 garlic clove, crushed Zest and juice of ½ lemon ½ teaspoon dried dill (or parsley) 1 cup of cherry tomatoes Salt & pepper to taste Green Bean and Potato Salad 200g baby potatoes, halved 100g green beans, trimmed 1 red onion thinly sliced 1 tbsp olive oil 1 tsp Dijon mustard 1 teaspoon white vinegar or lemon juice Parsley, chopped to serve Method Vegetables: Boil potatoes in salted water for 10–12 minutes, or until just tender. In the last 3–4 minutes, add green beans to the pot and boil until tender. Whilst vegetables are cooking, prepare the fish. Preheat oven to 180°C (350°F). Line a small baking tray or dish with baking paper or foil. Marinade: In a small bowl, combine olive oil, garlic, lemon zest and juice, herbs, salt, and pepper. Place fillets in the baking dish. Spoon marinade over the top. Scatter cherry tomatoes around the fish. Cook for 12–15 minutes, depending on thickness, until the fish flakes easily with a fork. Once vegetables are cooked, drain well and place in a bowl. Dressing for vegetables: In a small bowl, whisk mustard, olive oil, and vinegar/lemon juice. Pour dressing over warm salad. Toss gently to coat. Garnish with parsley. Serve fish and half of the warm potato and green bean salad on a plate.
