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Fish with crushed potatoes and tomato and olive salad

Serve this Mediterranean-style fish supper for a healthy dinner party main

Serves 4

Prep Time 15 min

Cooking Time 30 min


  • 700g baby potatoes, halved
  • 350g broccoli, cut into small florets
  • Cooking oil spray
  • 2 yellow peppers, deseeded and diced
  • 3 tomatoes, diced
  • 16 pitted black olives, roughly chopped
  • 4tbsp fat-free Greek yogurt
  • Zest 1 lemon, plus wedges to serve
  • 4 x 170g firm white fish fillets


  1. Heat the oven to 220°C/fan 200°C/gas 7. Put the potatoes in a microwave-proof bowl and cover with a plate, then heat on high for 9–10 min until just tender. Or steam or boil for the same amount of time.
  2. Transfer the potatoes to a large baking dish, then gently crush with a potato masher. Add the broccoli, spray everything with oil, then roast for 15–20 min until the potatoes are golden and the broccoli is tender.
  3. Meanwhile, combine the peppers, tomatoes and olives in a bowl. Put the yogurt in another small bowl and sprinkle with the lemon zest.
  4. When the potatoes are almost ready, spray a non-stick frying pan with oil and heat over a medium heat. Cook the fish for 2–3 min on each side until just cooked through.
  5. Divide the potatoes and broccoli among 4 plates, top with the fish and serve with the salad, yogurt, lemon wedges and a sprinkling of freshly ground black pepper.

Nutrition per serving

Read more on how we calculate nutrition.
333kcal 40g 3.7g 0.6g 9.5g 9.8g 0.8g 119mg 35.3g 2.9mg

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