Serve your fish with an exciting upgrade to the green salad.
INGREDIENTS
- Mint & lemon dressing
- Handful mint leaves
- 1 garlic clove, minced
- ½ tsp. finely grated lemon rind
- 2 Tbsp. lemon juice
- ¼ cup olive oil
- Grilled fish
- 500 grams frozen broad beans
- 300 grams mangetout, trimmed
- 340 grams fresh asparagus, trimmed and halved on the diagonal
- ¼ cup olive oil
- 4 firm white fish fillets, skin on
- 1 Tbsp. lemon juice
- Handful mint leaves
- ½ cup flaked almonds, toasted
METHOD
Mint & lemon dressing: Blend ingredients with 2 Tbsp. water until smooth. Season to taste.
Grilled fish
COVER broad beans with boiling water in a heatproof bowl. Stand for 1 minute and drain. Peel the broad beans.
PREHEAT a grill pan over high heat.
COMBINE mangetout, asparagus and 1 Tbsp. oil in a bowl and season. Coat fish in remaining oil in a dish and season.
COOK fish, skin-side down, for 3 minutes. Turn and cook for a further 2 minutes or until just cooked through. Transfer fish to a plate and drizzle over the lemon juice. Cover loosely with foil to keep warm.
COOK mangetout and asparagus, turning once during cooking, for 4 minutes or until slightly charred. Transfer to a bowl and cool slightly. Stir in the broad beans, mint leaves, almonds and dressing.
PLACE the salad on a large serving platter and arrange the grilled fish fillets on top to serve.
HANDS-ON TIME 30 min | TOTAL TIME 35 min | SERVES 4 | Dairy-free | Quick & easy
ALSO SEE SPANISH-STYLE FISH WITH SMOKY BRINJAL