Name: Fish with potato and apple salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 3 small Red Rascal potatoes, washed, cut into 3cm pieces (see note); 27.30 gm olive oil; 20.00 ml chopped fresh continental parsley; 4 (about 160g each) firm white fish fillets; 23.40 gm wholegrain mustard (see note); 20.00 ml red wine vinegar; 1 bunch watercress, sprigs picked; 1 large Granny Smith apple, cored, thinly sliced; 45g (1/4 cup) chopped macadamia nuts, toasted

Fish with potato and apple salad

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Serve herbed fish with gourmet potato salad, featuring sweet apple, buttery macadamias, and peppery watercress.

Ingredients:

3 small Red Rascal potatoes, washed, cut into 3cm pieces (see note)
20.00 ml chopped fresh continental parsley
4 (about 160g each) firm white fish fillets
23.40 gm wholegrain mustard (see note)
20.00 ml red wine vinegar
1 bunch watercress, sprigs picked
1 large Granny Smith apple, cored, thinly sliced
45g (1/4 cup) chopped macadamia nuts, toasted

Instructions:

Boil the potato in a saucepan of water until tender, about 10 minutes. Drain the water.
Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Sprinkle fish with parsley and cook for 2-3 minutes per side until it flakes easily with a fork.
In a large bowl, mix mustard, vinegar, and remaining oil. Add potato, watercress, apple, and macadamia. Toss together. Serve the fish and potato salad on individual plates.

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