Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 2 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
2
- 2tablespoons olive grove classic spread, melted
- 2 fish fillets
- 1/2 red onion
- 1 cup sweet potato, coarsely grated
- 250grams cherry tomato
- 1 cup potato, coarsely grated
- 1 lemon, cut into wedges (to serve)
- 1/4 cup parmesan, grated
- 1 pinch pepper (for seasoning)
- 1tablespoons dill, chopped
- 200grams leafy mix
- 1 pinch sea salt ground (to taste)
Nutrition per serving
2320kJ / 555Cal
2320 Kilojoules or 555 Calories
27% of daily energy intake*
Protein
12.5grams
Fat
20.0grams
Carbs
33.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 190°C. Line 2 trays with paper.
Step 2 of 5
Combine grated potato in a colander. Squeeze out excess moisture. Transfer to a bowl and combine with parmesan, melted spread, and dill. Season with salt and pepper.
Step 3 of 5
Place 1/3 cup piles of potato mixture onto trays and flatten. Transfer to oven with fish. Cook following packet directions.
Step 4 of 5
Prepare salad mix. Place 2 cups of mixed leaf salad into a bowl. Slice cherry tomatoes in halves, dice 1/2 red onion and mix ingredients together.
Step 5 of 5
Remove fish and stand for 1 minute before opening. Transfer fish to serving plates with rosti. Top with salad mix and serve with lemon wedges.
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