Salsa Verde Fish

Salsa Verde Fish

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, November 26, 2017.
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With lemon kumara wedges and tomato salad

Ingredients

LEMON KUMARA WEDGES

  • 400g kumara
  • 1½ teaspoons oil, for cooking (or use spray oil)
  • 1 tablespoon water
  • Zest of ½ lemon

TOMATO SALAD DRESSING

  • 75g yoghurt
  • 1 tablespoon parsley caper dressing
  • 1 teaspoon mustard (e.g. wholegrain, Dijon)
  • 2 teaspoon extra-virgin olive oil
  • 1 teaspoon vinegar (e.g. red wine, white wine)
  • Juice of ½ lemon

TOMATO SALAD

  • ¼-½ red onion
  • 1 punnet cherry tomatoes
  • 1 carrot
  • 1 courgette
  • 1/3 bag baby silverbeet

SALSA VERDE FISH

  • 600g fish fillets
  • 2 tablespoons parsley caper dressing

TO SERVE

  • ½ lemon, cut into wedges

Steps

  1. Preheat oven to 220°C. Line two oven trays (one with a lip) with baking paper. Prepare lemon measures. Cut kumara into 1.5cm wedges. Toss with oil, water and lemon zest on first prepared tray (without a lip) and season. Roast (on middle oven rack) for 20-22 minutes, turning once, until golden and crispy. Set aside.
  2. While kumara roasts, mix all tomato salad dressing ingredients together in a small bowl and season to taste.
  3. Prepare tomato salad. Very thinly slice onion; cut tomatoes in half; peel carrot and courgette into ribbons and thinly slice cores. Add all to a large bowl along with silverbeet.
  4. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half, season and place on second prepared tray (with a lip). Spoon 1 teaspoon of parsley caper dressing onto each fillet and spread to coat. When kumara has about 9 minutes cooking time left, bake fish (on rack above kumara) for 5-7 minutes, until just cooked through. Set aside, covered, to rest for 1-2 minutes.
  5. Pour tomato salad dressing into bowl with tomato salad. Toss well to coat and season to taste.
  6. TO SERVE divide tomato salad and lemon kumara wedges between plates. Top with salsa verde fish, drizzle over any resting juices and squeeze over lemon wedges.

Nutritional Information

Energy 1592 kj
380 kcal
Protein 35.4g
Carbohydrate 30.5g
Fat 11.9g