Ladolemono-Topped White Fish & Mint Salad

• In a medium baking dish, add the juice of half 
the lemon, garlic, chicken-style stock powder, 
a good pinch of dried oregano, a generous 
drizzle of olive oil and the boiling water  
(see ingredients). Stir to combine, then season 
with salt and pepper.
• Add potato wedges and arrange so they sit flat, 
gently shaking the dish to coat wedges with 
stock mixture.
• Bake until stock is absorbed and potatoes are 
golden, 25-30 minutes.

• Meanwhile, finely shred cos lettuce.
• Roughly chop parsley.
• Thinly slice cucumber into rounds.
• In a small bowl, combine some olive oil (1 tbsp 
per person), juice from the remaining lemon, a 
good pinch of dried oregano and a pinch of salt 
and pepper. Stir until well combined and set 
aside.

• When the potatoes have 10 minutes remaining, 
remove smooth dory fillets from packaging, pat 
dry with paper towel and season both sides with 
salt and pepper.
• In a large frying pan, heat a drizzle of olive oil 
over medium-high heat.
• When oil is hot, cook fish in batches until just 
cooked through, 5-6 minutes each side.

TIP: White fish is cooked through when the centre 
turns from translucent to white. 
TIP: Add extra oil between batches if needed so the 
fish doesn’t stick to the pan.

• In a large bowl, combine cos lettuce, cucumber, 
parsley and a drizzle of olive oil and white wine 
vinegar. Season to taste with salt and pepper.