Grilled Fish with Potatoes and Yoghurt Salad

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Try this delicious grilled fish with potato and yoghurt salad. This recipe makes an exquisite combination of flavors. Try it!

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Ingredients

4 portions

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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.