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 … Continue reading Grilled fish with mangetout & asparagus salad