Lemon pepper fish

Name: Lemon pepper fish
Cook time: 25 min
Yield: 4

with a summer potato salad

Ready in around 25 mins

RECIPE FACT:

Because the tomato has seeds and grows from a flowering plant botanically it is classed as a fruit not a vegetable.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Pre-heat oven to 210°C fan bake.
1. TO COOK THE POTATOES:

Empty the pack of steamed gourmet potatoes onto an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper, cook in the preheated oven for 20 mins then allow to cool slightly.
2. TO PREPARE THE GREEN BEANS AND TOMATOES:

Bring a large pot of salted water to the boil. Trim the ends off the green beans and discard. Cut the green beans in half through the middle. Cook in the pot of boiling salted water for 2-3 mins. Drain well into a colander and allow to cool for 2-3 mins. Cut the cherry tomatoes in half through the middle and place in a large serving bowl. Remove any damaged leaves from the baby cos lettuce and discard. Shred the leaves into 1 cm strips. Add to the bowl with half of the pot of the herby mayo. Add the green beans to the bowl with cos lettuce and cherry tomatoes along with the gourmet potatoes. Toss gently and season with salt and pepper.
3. TO PREPARE AND COOK THE FISH:

Remove the tarakihi fillets from their packaging, rinse under cold water and pat dry with a paper towel. Cut any large fillets in half and place on an oven tray lined with baking paper. Spread the remaining herby mayo evenly over the top of each the fish fillets and sprinkle over lemon pepper Parmesan crumb. Place in the oven and cook for 8-10 mins.
TO SERVE:

Divide the summer potato salad between plates and top with crumbed fish.