• 4 x 150g potatoes, washed
• Canola oil spray
• ½ iceberg lettuce, washed, with leaves torn
• ¼ continental cucumber, diced
• 2 medium Roma (plum) tomatoes,
diced
• 50g baby spinach leaves, washed
• ½ medium red capsicum (bell
pepper), deseeded and cut into strips
• 4 whiting fillets (100g each) or any other firm white fish
• 1 large lemon, cut into 6 wedges
1. Pre-heat oven to 220°C (200°C fan-forced).
2. Cut each potato into 6 even-sized wedges and place in a medium pot of cold,
lightly salted water.
3. Bring the water and potatoes to the boil, then turn down to a gentle simmer
and cook potatoes until just tender.
4. Drain the potatoes and place on a non-stick baking tray. Lightly spray the
potatoes with canola oil.
5. Place in the oven and bake for 10–15 minutes or until golden.
6. While the wedges are roasting, assemble the salad ingredients.
7. Heat a non-stick frypan until hot, then lightly spray with canola oil. Place
the fish fillets in the pan flesh side down and cook for 2 minutes. Turn the fillets
carefully and cook for a further 2 minutes. (Cooking times may differ depending
on the fish you use.) Squeeze two lemon wedges over the fillets while they are
in the pan.
8. Place each fillet on a plate along with some lemon wedges. Serve with the
salad and wedges on the side.
