Citrus fish salad with rye

Готовим Fish Citrus fish salad with rye

Fresh salad leaves and the sharp flavours of lemon and orange, bring out the best in this succulent and aromatic fish dish.

Lables: High protein Low carb Low fat Low kilojoule Low sugar Lower gi Egg free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Heat 2 teaspoons oil in a large non-stick pan over medium-high heat. Add fish, season, and cook for 2 minutes or until golden. Turn fish, then add vinegar and 1 cup (250ml) hot water. Bring to a simmer and cook for 2 minutes or until cooked through. Transfer to a plate using a slotted spoon.
  2. Combine remaining oil, zests, juices and mustard in a large bowl. Season to taste. Add remaining ingredients and flake fish over. Toss gently to combine, then serve.

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1 tbsp olive oil
600g skinless flathead fillets
2 tbsp red wine vinegar
Finely grated zest and juice of 1 lemon
Finely grated zest and juice of 1/2 orange
1 tsp Dijon mustard
80g baby frisee or other baby salad leaves
1 cup flat-leaf parsley leaves
1 red onion, thinly sliced
2 tbsp drained baby capers
4 slices dark rye bread, toasted, torn

Adv

Autors
Preparation time
25
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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