Pan-fried fish with lemon greens

Healthy Food Guide (Australia) - - RECIPES -

Serves 4 Cost per serve $6.40 Time to make 30 min gluten free dairy free di­a­betes friendly 750g new pota­toes 1 large head broc­coli,

bro­ken into flo­rets 2 small zucchini, halved, sliced 2 cups baby spinach 4 x 150g snap­per fil­lets ¼ tea­spoon chilli flakes Olive-oil spray Lemon wedges, to serve

Lemon dress­ing

1 tea­spoon ca­pers 2 an­chovies, drained, chopped 2 ta­ble­spoons lemon juice 2 ta­ble­spoons olive oil ¹⁄³ cup pars­ley, chopped 1 Boil pota­toes un­til ten­der. 2 Mean­while, blanch or steam broc­coli and zucchini. Place cooked greens in a large salad bowl with baby spinach; toss. 3 Make lemon dress­ing: Blend all in­gre­di­ents in a small food pro­ces­sor; sea­son with cracked black pep­per. Add dress­ing to salad bowl and toss lightly. 4 Pat snap­per fil­lets dry with pa­per towel; sea­son with chilli flakes and cracked black pep­per. Set a large non-stick fry­ing pan over medium heat and spray with olive oil. Add sea­soned snap­per to pan and cook for 3–4 min­utes, then flip fish and cook for a few more min­utes, or un­til translu­cent base and sides of fish turn white. (See Step by step at right.) 5 Drain cooked pota­toes and divide among 4 plates with lemon greens. Top pota­toes and greens with pan-fried fish, and serve with lemon wedges, if pre­ferred.

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