Grilled fish with new potato, red pepper & olive salad

Fish and fish again and why not. It is healthy, tasty and makes our brain work better. So remember, have fish for lunch or dinner twice every week. Just make sure the fish is fresh and comes from sustainable fisheries. One can never make a good meal from bad raw material. This very fine and simple recipe come from Good food magazine.


300g new potatoes, cut into chunks

1 tsp olive oil

2 white fish fillets, such as hake or cod

85g roasted red peppers from a jar or deli counter, chopped

6 stoned black olives

1 garlic clove, crushed

1 tbsp light mayonnaise

2 handfuls rocket  leaves


Boil the potatoes for 15 mins until tender. Meanwhile, line a grill pan with foil and brush with a little oil. Put the fish on the foil, brush with oil and sprinkle lightly with salt and pepper. Grill the fish for 6-8 mins depending on thickness, until the flesh flakes easily.

Drain potatoes, then return to the pan and stir in the peppers, olives and garlic. Gently stir in the mayonnaise. Serve the fish with rocket and warm potato salad.

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