Fish with Smoked Paprika and Parmesan Potato Wedges

Spud Lite Potato Wedges

Serves: 2

INGREDIENTS

  • 2 tsp extra virgin olive oil
  • 2 x 150g pieces firm white fish fillets
  • 1 tbsp fresh lemon juice
  • 2 tsp finely chopped dill
  • 1/2 tsp Dijon mustard
  • freshly ground black pepper
  • 2 cups mixed salad leaves
  • 1 Lebanese cucumber, sliced
  • 1 large tomato, cut into wedges
  • 50g snow peas, diagonally sliced

SMOKED PAPRIKA AND PARMESAN WEDGES

  • 500g Spud Lite Potatoes, unpeeled, cut into wedges
  • 2 tsp extra virgin olive oil
  • 1 tbsp finely grated parmesan
  • 1 tsp smoked paprika

METHOD

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Step 1 - Make Smoked Paprika and Parmesan Wedges

Preheat oven 210⁰C (fan-forced). Line a baking tray with baking paper. Pat the wedges dry with paper towel. Put the potato wedges, oil, parmesan and paprika in a medium bowl. Toss to combine. Arrange the wedges in a single layer on the lined tray. Bake for 20-25 minutes, turning the wedges over once, or until the parmesan is golden and the potato is tender.

Step 2 - Cook Fish

Meanwhile, heat 1 tsp of the oil in a medium non-stick frying pan over medium heat. Add the fish and cook for 3 minutes each side, or until cooked through.

Step 3 - Make Dressing

Whisk the lemon juice, dill, mustard, pepper and remaining oil in a small bowl. Set aside.

Step 4 - Serve

Toss the salad leaves, cucumber, tomato and snow peas in a bowl. Divide the wedges, fish and salad between serving plates. Drizzle dill and lemon vinaigrette over the fish and serve.

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