Fish with Tomato Salsa

Food Picture: 

Cooking Time

15 minutes

Ingredients (serves 4)

  • 800g Baby Coliban (Chat) potatoes, halved (see note)
  • 60ml (1/4 cup) water
  • 4 (about 150g each) firm white fish cutlets or fillets (such as blue-eye trevalla or barramundi)
  • Olive oil spray
  • 1 bunch asparagus, woody ends trimmed, cut into 3cm lengths
  • 1 x 150g pkt Woolworths Gourmet Lettuce
  • 100g snow peas, trimmed, thinly shredded
  • 1 Lebanese cucumber, coarsely chopped
  • Lime wedges, to serve
  • Salsa

  • 2 large ripe tomatoes, quartered, deseeded, finely chopped
  • 6 pitted kalamata olives, finely chopped
  • 2 tbs finely shredded fresh basil
  • 1 tsp olive oil
  • 1 tbs fresh lime juice


  1. Place the potato in a shallow microwave-safe dish. Add the water. Cover and cook on High/800Watts/100% for 10 minutes or until tender.

  2. Meanwhile, preheat a chargrill or barbecue flat plate on medium. Spray both sides of the fish with olive oil spray. Season with pepper. Cook on grill for 3-4 minutes each side or until golden and the fish flakes when tested with a fork.

  3. While the fish is cooking, cook the asparagus in a saucepan of boiling water for 1 minute or until bright green and tender crisp. Refresh under cold running water. Drain. Place the asparagus, lettuce, snow peas and cucumber in a bowl and toss to combine.

  4. To make the salsa, combine the tomato, olive, basil, oil and lime juice in a small bowl. Season with pepper.

  5. Divide the potato and fish among serving plates. Top with the salsa. Serve with lime wedges and the salad.

    Thanks to for this delicious recipe!