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LEMON PEPPER FISH WITH POTATO SALAD
Ingredients
  • 1kg kipfler potatoes scrubbed & halved
  • 2⁄3 cup (160g) Greek yoghurt (or dairy-free alternative)
  • 4 sprigs of dill chopped
  • 2 tbs capers drained & chopped
  • 2 (50g) dill pickle chopped
  • 2 spring onions thinly sliced
  • salt & pepper, to taste
  • 1 lemon zested
  • 6 tsp olive oil
  • 700g white fish fillets
  • 320g asparagus trimmed
Steps
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