Pan-fried ling with tomato and olive salad

Cooking Fish Pan-fried ling with tomato and olive salad

These healthy fish fillets are given Mediterranean twist with the help of some deli olives.

Lables: Egg free Gluten free Shellfish free Soy free Wheat free
  1. Brush both sides of the fish fillets with 1 tbsp of the oil. Heat a non-stick frying pan over medium-high heat. Cook the fish for 2-3 mins each side or until just cooked though.
  2. Meanwhile, combine the tomatoes, olives and basil in a bowl. Combine the dip, lemon juice and remaining oil in a small bowl.
  3. Toss the potatoes with butter and parsley to coat. Drizzle the dressing over the fish. Serve with tomato salad and potatoes.

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4 skinless pink ling fillets
1/4 cup Coles Brand Pure Olive Oil
350g tomato medley, sliced or halved
2 truss tomatoes, cut into thin wedges
3/4 cup Mediterranean mixed pitted olives, from the deli, coarsely chopped
1/3 cup basil leaves
2 tbsp Wattle Valley Chunky Basil With Cashew & Parmesan Dip
1 tbsp lemon juice
800g baby washed potatoes, steamed
2 tbsp butter
1 tbsp chopped flat-leaf parsley

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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