Friday - - Food -

Prep time 15 mins Cook­ing time 7 mins Serves 4 FOR SALSA, MIX: ¼ cu­cum­ber, diced ¼ pa­paya, diced 1 slice of melon of your choice, diced 6 toma­toes, diced 1 spring onion, chopped ½ av­o­cado, diced 2 tbsp chopped co­rian­der Juice and zest of 1 lime or lemon FOR THE FISH 4 skin-on fresh fish fil­lets (200g each) – sea bass works well 1 tbsp olive oil Juice and zest of 1 lime or lemon Wa­ter­cress, to gar­nish (op­tional) Sea­son the fish with salt and set aside. Just be­fore serv­ing, heat the oil in a fry­ing pan. Fry the fish fil­lets skin side down un­til browned and crisp. Turn and sea­son with lemon or lime juice and zest. Cover and steam-fry un­til the fish is just done (the flesh should be white and flake eas­ily with a fork.) Sea­son with pep­per. Trans­fer the fish to a plate, spoon over a lit­tle of the pan juices and top with a scoop of salsa. Gar­nish with wa­ter­cress, if us­ing.

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