Peri Peri Fish with Garlic Potatoes and Cucumber Salad

Peri Peri Fish with Garlic Potatoes and Cucumber Salad

Ready in 30 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, January 7, 2018.
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Use a sharp knife to remove corn from the cob.

Ingredients

Garlic Potatoes

  • 150g baby potatoes, sliced 0.5cm
  • ½ corn cob, peeled
  • 1 clove garlic, minced
  • 2 teaspoons melted butter

Cucumber Salad

  • ½ Lebanese cucumber
  • ½ sweet Palermo capsicum
  • 1 tablespoon mint leaves
  • Drizzle of olive oil
  • 2 teaspoons lemon juice

Peri Peri Fish

  • 150g fish fillet
  • 1 teaspoon peri peri mayo
  • 2 tablespoons peri peri panko crumb

To Serve

  • 2 teaspoons peri-peri mayo
  • ½ lemon, cut into wedges

Steps

  1. Preheat oven to 220°C. Line two oven trays with baking paper. Toss potatoes, corn cob, garlic and melted butter on first prepared tray, drizzle with a little oil and season. Bake for about 20-25 minutes, until potatoes are golden and crispy. Turn once during cooking.
  2. Finely dice cucumber and capsicum and roughly chop mint. Add to a small bowl, along with oil and lemon juice, season and toss to combine. Set aside.
  3. Pat fish dry, remove any remaining scales and bones, place onto second prepared tray. Spread first measure of peri peri mayo over fish and top with peri peri crumb. When garlic potatoes have 8 minutes cook time remaining, bake fish (on rack above garlic potatoes) for 6-8 minutes (depending on thickness), or until just cooked through.
  4. To serve, spread second measure of peri peri mayo on a plate and top with garlic potatoes and corn, peri peri fish and cucumber salad. Serve with a lemon wedge on the side, to squeeze over fish.

Nutritional Information

Energy 2261 kj
540 kcal
Protein 39.2g
Carbohydrate 44.0g
Fat 22.5g