3 small Red Rascal potatoes, washed, cut into 3cm pieces (see note)
1 1/2 tablespoons olive oil
1 tablespoon chopped fresh continental parsley
4 (about 160g each) firm white fish fillets
1 tablespoon wholegrain mustard (see note)
1 tablespoon red wine vinegar
1 bunch watercress, sprigs picked
1 large Granny Smith apple, cored, thinly sliced
45g (1/4 cup) chopped macadamia nuts, toasted
Step 1Cook the potato in a saucepan of boiling water for 10 minutes or until just tender. Drain.
Step 2Meanwhile, heat 1 tablespoon of the oil in a large frying pan over medium-high heat. Sprinkle the parsley over the fish. Cook for 2-3 minutes each side or until the fish flakes when tested with a fork in the thickest part.
Step 3Combine the mustard, vinegar and remaining oil in a large bowl. Add the potato, watercress, apple and macadamia. Toss to combine. Divide the fish and potato salad among serving plates.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
If Red Rascal potatoes are unavailable, use any red-skinned potato.
Use gluten-free mustard to make this gluten free.
Time-saving tip: Replace the white fish fillets with 3 smoked salmon portions, flaked. Toss the salmon through the salad in step 3.
With a twist: Crumbed chicken with potato & apple salad: Replace the fish with crumbed chicken breast tenders and cook following packet directions. Replace the watercress with torn iceberg lettuce leaves.
- Author: Liz Macri
- Image credit: Ben Dearnley
- Publication: Australian Good Taste