Lemon Pepper Fish With Potato Salad
Lemon Pepper Fish With Potato Salad
- July 20, 2021
- Posted by: Fitbliss
Cook the potatoes in a saucepan of salted boiling water for 15-20 minutes until tender. Drain and cool.
Meanwhile, place the yoghurt, dill, capers, pickles and spring onion in a large bowl. Season with salt and pepper and mix well to combine. Set aside.
Mix lemon zest with the oil in a small bowl and rub onto fish. Season fish with salt and a generous grinding of pepper on both sides.
Heat a barbecue or non-stick grill pan over medium heat. Cook the fish for 4 minutes a side, or until cooked through. While the fish is cooking, grill the asparagus alongside the fish for 2-3 minutes until tender crisp.
Add the cooled potatoes to the yoghurt dressing and mix to combine. Divide potato salad between plates and serve with fish and grilled asparagus.
Servings 2
- Amount Per Serving
- Calories 398
- % Daily Value *
- Total Fat 10.7g17%
- Saturated Fat 3.8g19%
- Total Carbohydrate 28.4g10%
- Dietary Fiber 6.1g25%
- Sugars 7.9g
- Protein 41.7g84%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Cook the potatoes in a saucepan of salted boiling water for 15-20 minutes until tender. Drain and cool.
Meanwhile, place the yoghurt, dill, capers, pickles and spring onion in a large bowl. Season with salt and pepper and mix well to combine. Set aside.
Mix lemon zest with the oil in a small bowl and rub onto fish. Season fish with salt and a generous grinding of pepper on both sides.
Heat a barbecue or non-stick grill pan over medium heat. Cook the fish for 4 minutes a side, or until cooked through. While the fish is cooking, grill the asparagus alongside the fish for 2-3 minutes until tender crisp.
Add the cooled potatoes to the yoghurt dressing and mix to combine. Divide potato salad between plates and serve with fish and grilled asparagus.
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Cook the potatoes in a saucepan of salted boiling water for 15-20 minutes until tender. Drain and cool.
Meanwhile, place the yoghurt, dill, capers, pickles and spring onion in a large bowl. Season with salt and pepper and mix well to combine. Set aside.
Mix lemon zest with the oil in a small bowl and rub onto fish. Season fish with salt and a generous grinding of pepper on both sides.
Heat a barbecue or non-stick grill pan over medium heat. Cook the fish for 4 minutes a side, or until cooked through. While the fish is cooking, grill the asparagus alongside the fish for 2-3 minutes until tender crisp.
Add the cooled potatoes to the yoghurt dressing and mix to combine. Divide potato salad between plates and serve with fish and grilled asparagus.
Servings 2
- Amount Per Serving
- Calories 398
- % Daily Value *
- Total Fat 10.7g17%
- Saturated Fat 3.8g19%
- Total Carbohydrate 28.4g10%
- Dietary Fiber 6.1g25%
- Sugars 7.9g
- Protein 41.7g84%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Cook the potatoes in a saucepan of salted boiling water for 15-20 minutes until tender. Drain and cool.
Meanwhile, place the yoghurt, dill, capers, pickles and spring onion in a large bowl. Season with salt and pepper and mix well to combine. Set aside.
Mix lemon zest with the oil in a small bowl and rub onto fish. Season fish with salt and a generous grinding of pepper on both sides.
Heat a barbecue or non-stick grill pan over medium heat. Cook the fish for 4 minutes a side, or until cooked through. While the fish is cooking, grill the asparagus alongside the fish for 2-3 minutes until tender crisp.
Add the cooled potatoes to the yoghurt dressing and mix to combine. Divide potato salad between plates and serve with fish and grilled asparagus.