Grilled Fish With New Potato, Red Pepper & Olive Salad
In this easy and delicious recipe, tender new potatoes are combined with flavorful roasted red peppers, stoned black olives, and garlic, then dressed with a creamy light mayonnaise. Served alongside grilled white fish fillets brushed with olive oil, this dish makes for a satisfying meal that is both nutritious and bursting with Mediterranean flavors. Enjoy a mouthwatering combination of textures and tastes with this fish and warm potato salad recipe.
— Constant Cookbook
Ingredients
- 300g new potatoes , cut into chunks
- 1 tsp olive oil
- 2 white fish fillets, such as hake or cod
- 85g roasted red peppers from a jar or deli counter, chopped
- 6 stoned black olives
- 1 garlic clove , crushed
- 1 tbsp light mayonnaise
- 2 handfuls rocket leaves
Instructions
- Boil the potatoes for 15 mins until tender. Meanwhile, line a grill pan with foil and brush with a little oil. Put the fish on the foil, brush with oil and sprinkle lightly with salt and pepper. Grill the fish for 6-8 mins depending on thickness, until the flesh flakes easily.
- Drain potatoes, then return to the pan and stir in the peppers, olives and garlic. Gently stir in the mayonnaise. Serve the fish with rocket and warm potato salad.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 360 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 28 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 36 grams protein
- Sodium Content: 1.43 milligram of sodium
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