650g floury potatoes, cut into wedges 100g green beans, cut diagonally 200g cherry tomatoes, halved 100g reduced-fat feta, crumbled 250g iceberg or cos lettuce leaves, torn 2tbsp low-fat salad dressing Cooking oil spray 4 x 150g firm white fish fillets
Method Cook the potatoes in a large pan of boiling water for 6–8 min until almost tender, then drain. Meanwhile, steam the green beans for 1–2 min until just tender. Refresh them in a bowl of cold water, then drain. Combine the beans, tomatoes, feta, lettuce and dressing in a medium bowl. Spray a frying pan with a little oil and put over a medium-high heat. Fry the drained potato wedges for 7–8 min until browned and crisp. Meanwhile, spray a separate frying pan with a little more oil and put over a medium heat. Cook the fish for 5–6 min, turning once, until just cooked through. Season with ground black pepper, then serve with the wedges and the salad.
