Fish with Smoked Paprika and Parmesan Potato Wedges

Serves: 2

INGREDIENTS

2 tsp extra virgin olive oil
2 x 150g pieces firm white fish fillets
1 tbsp fresh lemon juice
2 tsp finely chopped dill
1/2 tsp Dijon mustard
freshly ground black pepper
2 cups mixed salad leaves
1 Lebanese cucumber, sliced
1 large tomato, cut into wedges
50g snow peas, diagonally sliced

SMOKED PAPRIKA AND PARMESAN WEDGES

500g Spud Lite Potatoes, unpeeled, cut into wedges
2 tsp extra virgin olive oil
1 tbsp finely grated parmesan
1 tsp smoked paprika

METHOD

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Step 1 - Make Smoked Paprika and Parmesan Wedges

Preheat oven 210⁰C (fan-forced). Line a baking tray with baking paper. Pat the wedges dry with paper towel. Put the potato wedges, oil, parmesan and paprika in a medium bowl. Toss to combine. Arrange the wedges in a single layer on the lined tray. Bake for 20-25 minutes, turning the wedges over once, or until the parmesan is golden and the potato is tender.

Step 2 - Cook Fish

Meanwhile, heat 1 tsp of the oil in a medium non-stick frying pan over medium heat. Add the fish and cook for 3 minutes each side, or until cooked through.

Step 3 - Make Dressing

Whisk the lemon juice, dill, mustard, pepper and remaining oil in a small bowl. Set aside.

Step 4 - Serve

Toss the salad leaves, cucumber, tomato and snow peas in a bowl. Divide the wedges, fish and salad between serving plates. Drizzle dill and lemon vinaigrette over the fish and serve.