A healthy, economical and tasty mid-week meal.
Ingredients
600 g | Potatoes, tiny, washed (Main) |
4 rashers | Bacon, rinds removed |
6 | Spring onions, finely sliced |
1 ½ Tbsp | Balsamic vinegar |
3 Tbsp | Extra virgin olive oil |
¼ tsp | Mustard powder |
4 fillets | White fish (Main) |
½ cup | Fresh parsley, chopped |
1 | Lemon, freshly zested |
1 Tbsp | Olive oil |
Advertisement
Advertise with NZME.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.