Grilled Fish with Wedges and Mixed Salad Recipe

This Grilled Fish with Wedges and Mixed Salad is a light, healthy meal featuring perfectly grilled fish served with crispy wedges and a fresh, crunchy salad. It’s simple, satisfying, and full of flavour.

Ingredients

600g fish fillets
1 Tbsp olive oil
Olive oil spray
4 Tbsp fresh dill, chopped finely
4 medium, washed long potatoes, cut into wedges
Cajun spices
4 cups of lettuce or mixed green leaf salad
2 medium tomatoes, cut into wedges
¼ cup sultanas or raisins
1 cup green seedless grapes
1 medium carrot cut into strips
1 capsicum sliced
1 large stalk of celery or 2 spring onions
1 orange
Low fat salad dressing (optional)
juice of 1 lemon

Method

Preheat oven to 180ºC and heat olive oil in roasting pan.
Slice potatoes in half lengthwise then cut each half into 6 to 8 wedges depending on size.
Toss in hot oil in the roasting pan and sprinkle with cajun spice mix.
Return to oven turning every 10 minutes and rotating pan to cook evenly.
If they start to stick, spray with olive oil spray and cook until tender, approx 70 min.
Heat grill element.
Cover fish fillets with lemon or lime juice, sprinkle lightly with dill and place under grill for 8-15 minutes or until flesh flakes easily.
Toss salad using mixed green leaf salad, tomato wedges, sultanas or raisins, grapes, carrot strips, capsicum slices, celery or spring onions.
Drizzle low fat salad dressing if desired.
To serve, place the Portion Control Disc on top of a dinner plate.
Fill the protein section with the grilled fish, the carbohydrate section with the wedges and all the remaining sections with the mixed salad.
Add the orange slices to the salad for colour and decoration.
Remove Portion Control Disc before serving.