350g kipfler potatoes, scrubbed, thinly sliced (see variation)
2 bunches asparagus, trimmed
175g punnet mini capsicums, seeded, quartered
1/2 cup coarsely chopped flat-leaf parsley
1/2 cup chopped coriander
1 garlic clove, crushed
1 long red chilli, seeded, sliced
1 tablespoon red wine vinegar
2 tablespoons olive oil
4 x 150g firm white fish fillets
120g mixed baby spinach and red beetroot leaves
1 1/2 tablespoons lemon juice, plus lemon wedges, to serve
Step 1Heat a barbecue hotplate (or grill pan) to medium-high. Grill potato slices, turning, for 6–8 minutes, or until charred and tender. Remove and set aside. Grill asparagus and capsicums, turning, for 5 minutes, or until slightly charred and just tender.
Step 2Meanwhile, combine parsley, coriander, garlic, chilli, vinegar and oil in a small bowl. Set aside.
Step 3Reheat barbecue hotplate to medium-high. Spray the fish with olive oil on both sides, and grill for about 3 minutes on each side, or until just cooked through.
Step 4Meanwhile, place the grilled potatoes, asparagus, capsicums, salad leaves and lemon juice in a large bowl. Toss gently to combine. Serve the fish fillets with salad and lemon wedges. Top fish with herb salsa.
If you can’t find kipfler potatoes, use baby (chat) potatoes.
