Pan-Fried Fish with Avocado, Lemon and Smoky Potato Corn Salad

Pan-Fried Fish with Avocado, Lemon and Smoky Potato Corn Salad

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, November 22, 2015.
Order Now
Order Now

Smoked paprika gives the Potato corn salad its smoky flavour this week!

Ingredients

SMOKY POTATO CORN SALAD

  • 600 g gourmet potatoes, cut into quarters
  • 1 1/2 cups frozen corn, defrosted
  • 3 tablespoons maynnaise
  • 1/4 teaspoon smoked paprika
  • Juice of 1/2 a lemon
  • 1/4 cup chopped parsley

SALAD

  • 2 tomatoes
  • 1 avocado
  • 1/2 telegraph cucumber
  • Juice of 1/2 a lemon
  • 1 tablespoon extra-virgin olive oil

PAN-FRIED FISH

  • 450 g fish fillets
  • 1 tablespoon oil
  • 1 teaspoon butter

Steps

  1. a large pot of salted water to the boil.
  2. Cook potatoes in pot of boiling water for 11–12 minutes. Add corn to cook for a further 30–60 seconds. Potatoes should be tender, but not soft (test with tip of a sharp knife). Drain well and leave to cool.
  3. While potatoes are cooking, prepare the salad; dice tomatoes and avocado 1–2cm; use a vegetable peeler to peel cucumber into long, thin ribbons, stopping when you reach the core. Place all in a medium bowl and toss with lemon juice and olive oil. Season to taste with salt and pepper.
  4. Pat fish dry with paper towels and remove any remaining scales or bones. Season with salt and pepper. Heat oil and butter in a large frypan (preferably non-stick) on medium to high heat. Cook fish for 1–2 minutes each side (depending on thickness) until just cooked through.
  5. In a medium bowl, mix mayonnaise, smoked paprika and lemon juice together. Gently toss potatoes, corn and parsley with dressing. Season to taste with salt and pepper.
  6. Spoon some smoky potato corn salad and salad onto each plate. Top with a piece of fish.

Nutritional Information

Energy 2051 kj
490 kcal
Protein 24.9g
Carbohydrate 34.0g
Fat 27.2g