Rhubarb & strawberry meringue pots
A tasty, light and fluffy low-fat treat
Grilled fish with new potato, red pepper & olive salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 300g new potatoescut into chunks
- 1 tsp olive oil
- 2 white fishfillets, such as hake or cod
- 85g roasted red peppersfrom a jar or deli counter, chopped
- 6 stoned black olives
- 1 garlic clovecrushed
- 1 tbsp light mayonnaise
- 2 handfuls rocketleaves
Nutrition: per serving
- kcal360
- fat12g
- saturates2g
- carbs28g
- sugars4g
- fibre4g
- protein36g
- salt1.43glow
Method
step 1
Boil the potatoes for 15 mins until tender. Meanwhile, line a grill pan with foil and brush with a little oil. Put the fish on the foil, brush with oil and sprinkle lightly with salt and pepper. Grill the fish for 6-8 mins depending on thickness, until the flesh flakes easily.
step 2
Drain potatoes, then return to the pan and stir in the peppers, olives and garlic. Gently stir in the mayonnaise. Serve the fish with rocket and warm potato salad.
