Name: Parsley fish fillets with warm potato and bacon salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 600 gram baby potatoes, washed; 4 rashers bacon, rinds removed; 6 spring onions, finely sliced; 3 tablespoon balsamic vinegar; 3 tablespoon extra virgin olive oil; salt; freshly ground black pepper; 1/3 cup chopped fresh parsley; grated zest 1 lemon; fillets white-fleshed fish, (we used terakihi); olive oil

Ingredients

600 gram baby potatoes, washed

4 rashers bacon, rinds removed

6 spring onions, finely sliced

3 tablespoon balsamic vinegar

3 tablespoon extra virgin olive oil

salt

freshly ground black pepper

1/3 cup chopped fresh parsley

grated zest 1 lemon

fillets white-fleshed fish, (we used terakihi)

olive oil

Method

1.Cook potatoes in boiling, salted water for 10 to 15 minutes or until a sharp knife glides in easily. Drain potatoes, halve and place in a large salad bowl.

2.At the same time, pan fry bacon until crisp, then add to potatoes along with spring onions. Whisk balsamic vinegar and olive oil together in a small bowl and season to form a dressing. Pour dressing over the salad and toss well.

3.Season fish fillets with salt and pepper. Combine parsley and lemon zest on a plate and press mixture on to both sides of the fish. Heat a nonstick frying pan, add a film of oil and cook fish fillets for 1 to 2 minutes on each side, turning once, until cooked.

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Ingredients

Method

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