Salsa Verde Fish

Salsa Verde Fish

Ready in 25 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, November 26, 2017.
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With lemon kumara wedges and tomato salad

Ingredients

LEMON KUMARA WEDGES

  • 100g kumara
  • 1 teaspoon water
  • Zest of ¼ lemon
  • Spray oil

TOMATO SALAD DRESSING

  • 2 teaspoons parsley caper dressing
  • ¼ teaspoon mustard (e.g. wholegrain, Dijon)
  • ½ teaspoon extra-virgin olive oil
  • ¼ teaspoon vinegar (e.g. red wine, white wine)
  • Juice of ¼ lemon

TOMATO SALAD

  • 1/8 red onion
  • 1 tomato
  • ½ courgette
  • ½ Lebanese cucumber
  • 1 handful baby silverbeet

SALSA VERDE FISH

  • 150g fish fillet
  • 1½ teaspoons parsley caper dressing

TO SERVE

  • 1-2 tablespoons parsley leaves and stalks
  • 1-2 lemon wedges

Steps

  1. Preheat oven to 220°C. Line an oven tray (with a lip) with baking paper. Prepare all lemon measures. Cut kumara into 1.5cm wedges. Toss with water and lemon zest and spray with oil on one side of prepared tray. Season and roast (on middle oven rack) for 20-22 minutes, until golden and crispy. Turn once during cook time. Set aside.
  2. While kumara roasts, mix all tomato salad dressing ingredients together in a medium bowl and season to taste.
  3. Prepare tomato salad. Very thinly slice onion until you have about 4-5 slices; dice tomato 1cm; peel courgette and cucumber into ribbons and thinly slice cores. Add all to bowl with dressing, along with silverbeet and toss just before serving.
  4. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half and season. When kumara has about 9 minutes cooking time left, remove tray from oven and place fish on clear side of tray. Spoon second measure of parsley caper dressing onto fish and spread to coat.
  5. Return tray to oven and bake fish for 5-7 minutes, until just cooked through. Set aside fish, covered, to rest for 1-2 minutes.
  6. TO SERVE place tomato salad and lemon kumara wedges onto a plate. Top with salsa verde fish, drizzle over any resting juices, garnish with parsley and squeeze over lemon wedges.

Nutritional Information

Energy 1712 kj
409 kcal
Protein 35.8g
Carbohydrate 33.6g
Fat 13.3g