300g new potato
1 red onion
4 bushy stems of fresh parsley
6 tablespoons olive oil
2 tablespoons lemon
Preparation and cooking time: 30 min
Cut the potatoes into halves and boil for ten minutes. Poach the fish in a small pan of water for 5-7 minutes until it is opaque and firm. Drain the potatoes and fish.
Mix the olive oil and lemon juice in a large serving bowl to make the dressing. Slice the potatoes thickly and put them in the bowl - they will soak up the dressing. Chop the parsley and onion and add them to the salad. Remove the skin from the fish, break the flesh into bite-sized chunks, and gently mix it into the salad so as not to crush the pieces of fish.