Parsley fish fillets with warm potato and bacon salad
- Cook potatoes in boiling, salted water for 10 to 15 minutes or until a sharp knife glides in easily. Drain potatoes, halve and place in a large salad bowl.
- At the same time, pan fry bacon until crisp, then add to potatoes along with spring onions. Whisk balsamic vinegar and olive oil together in a small bowl and season to form a dressing. Pour dressing over the salad and toss well.
- Season fish fillets with salt and pepper. Combine parsley and lemon zest on a plate and press mixture on to both sides of the fish. Heat a nonstick frying pan, add a film of oil and cook fish fillets for 1 to 2 minutes on each side, turning once, until cooked.