Simple fried fish tastes sublime with a warm and colourful Mediterranean-style salad.
Ingredients
- 200g cherry tomatoes, halved
- 1 small red onion, halved, thinly sliced
- 65g (1/3 cup) kalamata olives
- 1 long fresh green chilli, deseeded, thinly sliced
- 60ml (1/4 cup) olive oil
- 4 (about 150g each) perch fillets
- 400g green beans, topped
- 1/4 cup fresh continental parsley leaves
- 1 1/2 tablespoons fresh lemon juice
- Sea salt flakes, to serve
- Steamed chat (baby coliban) potatoes, to serve
- Lemon wedges, to serve
Method
- Step 1Preheat oven to 220°C. Place the tomato, onion, olives and chilli on a baking tray. Drizzle over 2 tablespoons of the oil and toss until well combined. Cover with foil and bake in oven for 10 minutes or until the tomato is tender.
- Step 2Meanwhile, heat the remaining oil in a non-stick frying pan over medium heat. Add the perch and cook for 3 minutes each side or until the flesh flakes easily when tested with a fork. Cook the beans in a saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Drain.
- Step 3Add the beans, parsley and lemon juice to the tomato mixture and toss until well combined.
- Step 4Divide the tomato mixture among serving plates. Top with the perch. Season with sea salt flakes. Serve with potatoes and lemon wedges.
- High protein
- Low carb
- Low sugar
Nutrition
2206 kj
Energy
41g
Fat Total
9g
Saturated Fat
5g
Fibre
33g
Protein
116mg
Cholesterol
369.96mg
Sodium
4g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
- Author: Heidi Flett
- Image credit: Steve Brown
- Publication: Australian Good Taste
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