Lime and Parsley Fish With Smashed Potato

From BH&G Australian Diabetic Living in my quest for diabetic friendly recipes that I feel my family would enjoy.

• Ready In: 40 mins
• Serves: 2

Ingredients

• 350  g baby potatoes (chat halved)
• 80  ml water (1/3 cup)
•  cooking spray
• 2 (200 g)  fish fillets (firm white such as blue-eye trevalla)
• 1  lime (zest removed using a zester)
• 1  tablespoon capers (baby drained)
• 1  garlic clove (very thinly sliced)
• 1  teaspoon extra virgin olive oil
• 1  spring onion (thinly sliced diagonally)
• 1  tablespoon parsley (leaves fresh continental)
• 1⁄4 teaspoon ground black pepper (fresh)
• 1⁄2 lime (cut into wedges to serve)
• 160  g green beans (trimmed, steamed to serve)
• 2  carrots (peeled, halved lengthways, thinly sliced and steamed to serve)

Directions

1. Preheat oven to 210C (fan forced).
2. Line a roasting pan with baking paper.
3. Put the potato in a shallow microwave-safe dish and add 80ml water and cover and microwave on high (100%) for 4-5 minutes or until the potato is just tender.
4. Drain well and pat dry with paper towel.
5. Arrange, in a single layer in the roasting pan and slightly squash potato with the back of a spoon and then spray with cooking spray and bake for 10 minutes.
6. Meanwhile, line a small ovenproof dish with baking paper and put the fish in the dish and sprinkle with the lime zest, capers and garlic and then drizzle the oil over.
7. Add fish to the oven with potatoes and cook for a further 10-12 minutes or until the fish is cooked through and the potato is browned and crispy.
8. Divide the fish between plates, then top with the shallot and parsley and sprinkle with pepper to serve.
9. Accompany fish with the lime wedges, potato, green beans and carrots.