This week’s recipe – ‘Herb crusted Fish fillets with a fresh toss salad’ – is not only a meal that is bursting full of flavour but also one that is rich in protein and fibre.
It is a light, simple and healthy meal that is one the whole family can enjoy!
This week’s recipe – ‘Herb crusted Fish fillets with a fresh toss salad’ – is not only a meal that is bursting full of flavour but also one that is rich in protein and fibre.
It is a light, simple and healthy meal that is one the whole family can enjoy!
Serves: 4
Ingredients
• 1 tbsp olive oil
• 4 x 120g white fish fillets (such as snapper, barramundi, trevally)
• 2 tbsp dried herbs (e.g rosemary, oregano, basil)
• Pepper
Salad
• 150g cherry tomatoes, halved
• 2 cups baby spinach
• 1 large red capsicum, sliced
• 2 carrots, sliced
• 2 cucumbers, sliced
• 40g walnuts, roughly chopped
• ¼ red onion, sliced
• ½ cup fresh basil leaves
Dressing
• 2 garlic cloves, crushed
• 2 tsp dijon mustard
• Juice and zest of 1 lemon
• 1.5 tbsp olive oil
Method
• Season the fish fillets by rubbing the dried herbs and cracked pepper into the flesh.
• Add olive oil to a frypan on med-high heat, and panfry for around 2 minutes on each side until just cooked through.
• Whisk or shake up the dressing ingredients in a jar, until well combined.
• Toss salad ingredients together with the dressing.
• Spoon salad onto plates and top with the fish.
Enjoy!