Pan-fried fish fillets with nicoise salad

Cooking Fish Pan-fried fish fillets with nicoise salad

These pan-fried fish fillets are quick, easy and healthy to boot!

Lables: Egg free Gluten free Lactose free Milk free Peanut free Shellfish free Soy free Tree nut free Wheat free
  1. Cook potato in a saucepan of boiling, salted water for 4 to 5 minutes or until tender. Add beans to pan for last 2 minutes of cooking. Drain. Rinse under cold water. Transfer to a bowl.
  2. Meanwhile, spray a frying pan with oil. Place over medium-high heat. Sprinkle fish with seasoning. Cook for 2 to 3 minutes each side or until cooked through.
  3. Add tomatoes, parsley, olives and dressing to potato mixture. Toss to combine. Divide salad and fish between plates. Serve with lemon wedges.

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8 small chat potatoes, quartered
200g green beans, trimmed, cut into 4cm lengths
olive oil cooking spray
4 firm white fish fillets
1 tbsp lemon pepper seasoning
200g red grape tomatoes, halved
1 cup fresh flat-leaf parsley leaves
1/2 cup pitted kalamata olives
1/4 cup French dressing
lemon wedges, to serve

Adv

Autors
Preparation time
15
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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