Pan-fried blue-eye with wild rice salad

Succulent pan-fried blue-eye is perfectly paired with a colourful wild rice salad.

Recipe «Pan-fried blue-eye with wild rice salad» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1/3 cup olive oil, 4 x 200g blue-eye fillets, Finely grated zest and juice of 1 lemon, plus wedges to serve, 1 tsp Dijon mustard, 3/4 cup wild or brown rice, cooked to packet instructions, cooled , 100g marinated roasted capsicum, drained, chopped, 1/3 cup pine nuts, toasted, 1/2 bunch mint, leaves torn , 1/2 bunch basil, leaves torn.

Ingredients:

• 1/3 cup olive oil 
• 4 x 200g blue-eye fillets 
• Finely grated zest and juice of 1 lemon, plus wedges to serve 
• 1 tsp Dijon mustard 
• 3/4 cup wild or brown rice, cooked to packet instructions, cooled 
• 100g marinated roasted capsicum, drained, chopped 
• 1/3 cup pine nuts, toasted 
• 1/2 bunch mint, leaves torn 
• 1/2 bunch basil, leaves torn 

Instructions

1. Place 2 tbs oil in a large frypan over medium heat. Season the fish and cook, skin-side down, for 4 minutes, then turn and cook for a further 3 minutes or until cooked through. Transfer to a plate and set aside to rest, loosely covered with foil, for 3 minutes.
2. Meanwhile, to make the dressing, combine the lemon zest and juice, mustard and remaining 2 tbs oil in a large bowl.
3. Season, then add the cooled rice. Add the roasted capsicum, pine nuts, mint and basil, then toss to combine.
4. Discard the skin from the fish and serve with the wild rice salad and lemon wedges to squeeze over