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.

Recipe «Citrus fish salad with rye» presented in category Recipes / Fish, to prepare this dish you will need no more 05 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.