Parsley fish fillets with warm potato and bacon salad

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

Directions

1. 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.
2. 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.
3. 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.