Parsley fish fillets with warm potato and bacon salad
26/2/2010
Serves 4
A healthy, economical and tasty mid-week meal.
Ingredients
| 600 g | Potatoes, tiny, washed |
| 4 | Bacon rashers, rinds removed |
| 6 | Spring onions, finely sliced |
| 1½ tbsp | Balsamic vinegar |
| 3 tbsp | Extra virgin olive oil |
| ¼ tsp | Mustard powder |
| 1 | Salt & freshly ground pepper, to season |
| 4 fillets | White fish |
| ½ cup | Fresh parsley, chopped |
| 1 | Lemon, finely zested |
| 1 tbsp | Olive oil |
Directions
- Cook potatoes in boiling, salted water for 10 to 15 minutes or until a sharp knife glides in easily. Drain potatoes, halve and place in a large salad bowl.
- At the same time, fry bacon until crisp, then add to potatoes along with spring onions. Whisk balsamic vinegar, olive oil and mustard together in a small bowl, then season with salt and pepper. Pour dressing over the salad and toss well.
- Season fish fillets with salt and pepper. Combine parsley and lemon rind on a plate and press mixture onto both sides of the fish. Heat a non-stick frying pan, add a film of oil and cook fish fillets for 1 to 2 minutes on each side, turning once, until cooked.
Wine Match
Related Recipes
Tomato, potato and pesto soup
Heat oil in a large, heavy-based saucepan. Add finely diced onion, bay leaf and 4 sprigs of thyme and cook over a medium heat...
1
Miso fish with udon noodles
Serves 4 5 tbsp miso paste 5 cups water 2 tbsp light soy sauce 250g broccolini, trimmed, or broccoli florets 600g (4) white...
Cheesy Baked Bean Fritters with Ham & Eggs
Mix all the fritter ingredients together in a bowl. Heat half the oil in a large frying pan. ; Shape the fritter mixture into...
Annabelle White
1
Comments