Spicy fish with mustard potatoes
Ingredients
- 600g new potatoes
- 4 x 150g white fish fillets, skin on
- 1 tablespoon wholegrain mustard
- 1/2 teaspoon ground ginger
- 1 teaspoon paprika
- 4 cups diced mixed salad vegetables (eg. sweetcorn, onions, tomatoes, capsicums)
- 4 tablespoons light honey mustard dressing
- 2 cups rocket, to serve
- lemon wedges, to serve
Method
Step 1
Preheat oven to 200°C and line a baking dish with baking paper. Cook potatoes for 8–10 minutes in a saucepan of water.
Step 2
Meanwhile, place fish, skin-side down, into baking dish. Spread a little mustard over each piece of fish. Sprinkle with spices and season with freshly ground black pepper. Spray with oil.
Step 3
Cook fish for 15–20 minutes. Check to see if fish is cooked by pushing a fork through the fleshiest part. If fish flakes, it’s cooked. Drain potatoes and mix with vegies and dressing.
Step 4
Serve fish with potato salad, rocket and a wedge of lemon.
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Recipe Info
Tip: If you don’t like mustard, sprinkle fish with a little lemon and chilli.