Winter Fish Salad

  • high-protein-icon
  • low-in-sugar-icon
  • omega-3-icon
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Ingredients

  • 1 pack

    Sealord Salt and Pepper Hoki fillets

  • 1/2 cup

    walnuts, roughly chopped

  • 200g

    new potatoes, peeled & cut in half

  • 1 tbsp

    pesto

  • 1

    red onion, thinly sliced

  • 1 tbsp

    white wine vinegar

  • 2 cups

    watercress

  • 80g

    blue cheese, crumbled (or feta cheese)

  • 1

    lemon, cut into segments

Directions

  1. Preheat an oven to 180°C.
  2. Place the new potatoes into a pot of boiling salted water and cook for 10-12 minutes until cooked through. Remove and cool to room temperature.
  3. Cook the Sealord Salt & Pepper Hoki fillets as per packet instructions.
  4. Place the walnuts onto a baking tray and toast for 10 minutes in the oven. Keep an eye on them so they don't burn!
  5. Mix the red onion and white wine vinegar in a small bowl.
  6. Gently fold the pesto through the potatoes
  7. Place the watercress, new potatoes, red onions and crumbled cheese onto a platter. Top with a piece of warm Salt & Pepper Hoki.
  8. Sprinkle with the walnuts and squeeze over lemon.
  9. Season with salt and pepper, to taste.

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Nutritional Information*

(per serve) | (per 100g)

2930kJ

Energy

33.6g

Protein

42.5g

Total Fat

10.6g

Saturated fat

1040mg

Sodium

105mg

EPA

165mg

DHA

43.6g

Total Carbohydrate

5.1g

Sugar

*Nutrition figures are averages only.

771kJ

Energy

11.2g

Total Fat

2.8g

Saturated fat

274mg

Sodium

27.6mg

EPA

43.3mg

DHA

11.5g

Total Carbohydrate

1.4g

Sugar

*Nutrition figures are averages only.