This Australia Day, prevent over-indulgence with this healthy yet delicious light alternative.


  • * 700g baby chat potatoes

  • * 2 tsp finely grated lemon rind

  • * 1 tbs lemon juice

  • 1 tbs olive oil

  • * ¼ cup chopped fresh flat-leaf parsley

  • * 1 tbs chopped fresh dill

  • 1 tbs salted baby capers, rinsed, drained, chopped

  • * 1 large zucchini, cut into batons

  • * 250g green beans, trimmed

  • * 4 x 150g white fish fillets

  • * Lemon wedges, to serve

  • Note

  • Filling and healthy foods are marked with an asterisk. These foods help fill you up and keep you healthy.


  • 1.

    Boil the potatoes for 15–20_minutes or until tender. Drain and set aside to cool for

  • 2.

    5 minutes. Meanwhile, place the lemon rind, lemon juice, oil, parsley, dill and capers in a bowl. Cut the potatoes in half and add to the lemon mixture. Season with salt and pepper and toss to coat. Cover the salad to keep warm.

  • 3.

    Steam the zucchini and beans over a saucepan of boiling water for 3–4 minutes or until just tender. Drain.

  • 4.

    Meanwhile, spray a large non-stick frying pan with oil and heat over medium–high heat. Cook the fish for 2 minutes each side or until cooked through. Serve the fish with the warm potato salad, steamed vegetables and lemon wedges.

  • Tip:

  • 1.

    To help the potatoes absorb maximum flavour, toss through the olive oil and lemon mixture while they’re still warm.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 316kj
  • Fat Total 6g
  • Saturated Fat 1g
  • Protein 29g
  • Carbohydrate 39g
  • Sugar 5g
  • Sodium 107mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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