Thurs­day

FISH WITH CA­PER BUT­TER

Woman’s Day (Australia) - - Food To Love -

SERVES 4 PREP 10 MINS COOK 8 MINS PER SERVE 1919kj

100g but­ter 1 tbsp chopped pars­ley 2 tsp capers, drained, finely chopped 1 gar­lic clove, crushed 4 x 150g white fish fil­lets lemon wedges, to serve

ZUC­CHINI & MIXED PEA SALAD

1 zuc­chini, peeled into rib­bons 100g sugar snap peas, trimmed 1 cup frozen peas ½ cup chopped pars­ley 2 tbsp ex­tra vir­gin olive oil 1 tbsp lemon juice

1 In a small bowl, com­bine but­ter, pars­ley, capers and gar­lic. Sea­son to taste and mix well.

2 In a large fry­ing pan, heat half but­ter mix­ture on high. Cook fish 2-3 mins each side un­til flesh flakes eas­ily when tested with a fork.

3 ZUC­CHINI & MIXED PEA SALAD

Mean­while, blanch veg­eta­bles in a saucepan of boil­ing, salted wa­ter 30 secs. Drain well. Trans­fer to a bowl with pars­ley, oil and juice. Sea­son to taste and toss gen­tly.

4 Serve fish with veg­eta­bles and a dol­lop of the re­main­ing but­ter mix­ture. Ac­com­pany with lemon wedges, if liked.

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