Grilled fish with mangetout & asparagus salad

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 

Spanish-style fish with smoky brinjal