This Australia Day, prevent over-indulgence with this healthy yet delicious light alternative.
Boil the potatoes for 15–20_minutes or until tender. Drain and set aside to cool for
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.
Steam the zucchini and beans over a saucepan of boiling water for 3–4 minutes or until just tender. Drain.
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.
To help the potatoes absorb maximum flavour, toss through the olive oil and lemon mixture while they’re still warm.
Nutritional analysis per serving (4 servings)
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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