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General ingredients- 1kg (4-6 large) potatoes, cut into wedges
- 1 tbsp olive oil
- ½ tsp MAGGI Chicken Stock Powder
- ½ tsp paprika
- 2 tsp chopped fresh rosemary
- 600g whiting fillets
- 200g rocket leaves
- 2 tomatoes, cut into wedges
- 1 cucumber (Lebanese), cut into chunks
- 4 rings canned pineapple in natural juice, cut into wedges
- ¼ cup fat-free dressing
- freshly ground black pepper
- lemon wedges, to serve
- 6 bread rolls (small)
Dressing for fish- 1 tbsp reduced-fat mayonnaise
- 1 tbsp lemon juice
- 1 tsp grated lemon rind
- 1 tsp minced chilli
- 2 tbsp finely chopped fresh flat-leaf parsley
MethodPreheat oven to 200°C (400°F). Line a baking tray with nonstick paper. Toss potatoes in oil. Combine stock powder, paprika and rosemary and toss through potatoes. Arrange in a single layer on baking tray and bake for 40 minutes or until soft. Meanwhile, to make dressing, combine mayonnaise, lemon juice and rind, chilli and parsley and toss through fish fillets. Cook fish in a nonstick frypan over medium heat for about 2 minutes each side or until golden brown. Combine rocket, tomatoes, cucumber, pineapple, fat-free dressing and pepper to make a salad. Serve with fish, potato chips, lemon wedges and bread rolls.
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