FISH WITH SMOKED PAPRIKA
AND PARMESAN 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
1. Maked smoked Paprika and 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.
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.
3. Make Dressing
Whisk the lemon juice, dill, mustard, pepper and remaining oil in a small bowl. Set aside.
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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