Baked fish with warm niçoise dressing
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Time to make:
$4.30 per serve
(at time of publication)
Full ingredients list:
4 frozen hoki fillets (such as Sealord Simply Natural Hoki Fillets)
10 new potatoes
300g green beans, trimmed
1/3 cup balsamic dressing
2 tablespoons finely chopped pitted green olives
2 teaspoons baby capers, rinsed, drained, chopped
1 long red chilli, finely chopped
1 1/2 tablespoons finely chopped flat-leaf parsley leaves
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook hoki according to packet instructions until cooked through.
Step 2 Meanwhile, cook potatoes in a large saucepan of boiling water for 10 minutes, or until tender, adding green beans for the last 1–2 minutes of cooking time; drain. Halve cooked potatoes.
Step 3 Place a small frying pan over medium–low heat. Add balsamic dressing, olives, capers and chilli to pan with 1 tablespoon water; heat for 1 minute, or until dressing is warmed through. Stir chopped parsley leaves into dressing.
Step 4 Drizzle warm niçoise dressing over fish and serve with potato halves and green beans.
You can swap the hoki for frozen salmon fillets.
About this recipe
First published: September 2014