Try this delicious grilled fish with potato and yoghurt salad. This recipe makes an exquisite combination of flavors. Try it!
Learn more about FAGE
Ingredients4 portions
Preparation
For the potato salad: Cook the potatoes in salted water until they are tender and drain. Slightly pound the potatoes with a fork, mix with the onion, Greek Style Yoghurt FAGE® Total 0%, lemon juice, parsley and green onion. Season with salt and pepper to taste.
Grind half of the spinach and mix with the potatoes.
Keeping warm.
For the green dressing: Place the remaining spinach in a food processor, add the garlic and the puree.
Slowly pour 3.4 oz of olive oil to form the dressing.
For the fish: Heat the grill to the highest point.
Place the fish fillets on a baking sheet with the skin side up, season with a little salt.
Spray olive oil and leave on the grill until the fillets are golden brown.
Place each fish fillet on a plate with a large spoonful of potato salad. Spray the green oil around and serve.
|
|
|
|
Did you cook this recipe? |
Print recipe for: |
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: