Lemon and parsley basa with warm potato salad

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Lemon and parsley basa with warm potato salad

(2) Rate it

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings
  • Easy

Doctors recommend incorporating fish into your diet a few times a week. Try these freshwater basa fillets with potato salad for a really enjoyable meal.

Featured in
Main recipes, Fish recipes

Ingredients

  • 500g baby new potatoes, halved
  • 1/4 cup (35g) sun-dried tomatoes in oil, drained, chopped
  • 1 tablespoon oil from sun-dried tomatoes
  • 1/4 cup (40g) chopped black olives
  • 1 tablespoon baby capers
  • 1 tablespoon chopped fresh mint
  • Sea salt & freshly ground black pepper
  • 1/4 cup (60ml) olive oil
  • 1 lemon, zested
  • 1 tablespoon finely chopped fresh parsley
  • 4 freshwater basa fillets
  • Steamed broccoli, to serve
  • Lemon wedges, to serve

Method

  • Step 1
    Cook potatoes in a large pan of boiling water for about 10-15 minutes, or until just tender. Drain well and return to pan. Add tomatoes, tomato oil, olives, capers and mint. Toss to combine and season.
  • Step 2
    Meanwhile, combine olive oil, lemon zest and parsley. Add fish and turn to coat. Heat a non-stick pan over medium heat. Cook for about 2 minutes each side, until golden.
  • Step 3
    Serve fish with warm potato salad, steamed broccoli and lemon wedges.

  • Low carb
  • Low kilojoule
  • Low sugar
  • Lower gi

Nutrition

  • 1797 kj

    Energy

  • 24g

    Fat Total

  • 4g

    Saturated Fat

  • 4g

    Fibre

  • 32g

    Protein

  • 94mg

    Cholesterol

  • 307.82mg

    Sodium

  • 4g

    Carbs (sugar)

  • 19g

    Carbs (total)

All nutrition values are per serve
  • Author: Jess Sly
  • Image credit: Louise Lister
  • Publication: Fresh Living

Source: taste.com.au

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