Lemon and parsley basa with warm potato salad

Lemon and parsley basa with warm potato salad

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Doctors recommend incorporating fish into your diet a few times a week. Try these freshwater basa fillets with potato salad for a really enjoyable meal.

The ingredient of Lemon and parsley basa with warm potato salad

  1. 500g baby new potatoes, halved
  2. 1/4 cup (35g) sun-dried tomatoes in oil, drained, chopped
  3. 1 tablespoon oil from sun-dried tomatoes
  4. 1/4 cup (40g) chopped black olives
  5. 1 tablespoon baby capers
  6. 1 tablespoon chopped fresh mint
  7. Sea salt & freshly ground black pepper
  8. 1/4 cup (60ml) olive oil
  9. 1 lemon, zested
  10. 1 tablespoon finely chopped fresh parsley
  11. 4 freshwater basa fillets
  12. Steamed broccoli, to serve
  13. Lemon wedges, to serve

The instruction how to make Lemon and parsley basa with warm potato salad

  1. Cook potatoes in a large pan of boiling water for about 10-15 minutes, or until just tender. Drain well and return to pan. Add tomatoes, tomato oil, olives, capers and mint. Toss to combine and season.
  2. Meanwhile, combine olive oil, lemon zest and parsley. Add fish and turn to coat. Heat a non-stick pan over medium heat. Cook for about 2 minutes each side, until golden.
  3. Serve fish with warm potato salad, steamed broccoli and lemon wedges.

Nutritions of Lemon and parsley basa with warm potato salad

fatContent: 429.483 calories
saturatedFatContent: 24 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 19 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent:
cholesterolContent: 32 grams protein
sodiumContent: 94 milligrams cholesterol

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