Parsley fish fillets with warm potato and bacon salad
A healthy, economical and tasty mid-week meal.
|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|
- 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.
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