Grilled fish with kipfler potatoes and herb salsa
Please log in to save or rate. Serves: 4Time to make: 35 mins (Hands-on time: 15 mins, Cooking time: 20 mins)
Total cost: $23.00 / $5.75 per serve
(at time of publication)
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
Nutritional information (per serve)
Instructions
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.
Variations
If you can’t find kipfler potatoes, use baby (chat) potatoes.
About this recipe
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