Give this fresh fish and zucchini salad a spin for dinner. Have your ingredients and equipment ready – and you’re off!
Ingredients
- 60g pitted Sicilian green olives
- 1 lemon
- 80ml (1/3 cup) extra virgin olive oil, plus extra, to drizzle
- 1/4 bunch oregano
- 4 (400g) zucchinis
- 2 bunches baby (Dutch) carrots (see note)
- 2 cloves garlic
- 4 x 180g pieces snapper fillet, pin-boned, skin on
- 2 cups rocket
Method
- Step 1Preheat oven to 200C fan-forced. Place olives in the bowl of a food processor. Squeeze over lemon juice, then add 60ml (1/4 cup) oil. Pick 2 tablespoons oregano leaves, add to olive mixture, then process until combined.
- Step 2Trim zucchinis and carrots, then scrub carrots (there’s no need to peel). Using a mandolin, cut vegetables lengthwise into 3mm-thick strips (alternatively, use a knife). Drizzle 2 large oven trays with extra oil. Peel and flatten garlic, then rub on trays. Place vegetable strips flat over trays, drizzle with a little more oil, then season with salt and pepper. Cook for 10 minutes or until tender and lightly browned.
- Step 3Meanwhile, using a sharp knife, cut 3 slashes into fish skin (this helps keep fish flat during cooking), then rub with remaining 1 tablespoon oil. Heat a large, non-stick frying pan over medium heat. Cook fish for 1½ minutes each side or until just cooked.
- Step 4Divide roasted vegetables and rocket among plates, then top with fish. Drizzle with olive dressing to serve.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Paleo
Nutrition
1666 kj
Energy
25g
Fat Total
4g
Saturated Fat
4g
Fibre
39g
Protein
110mg
Cholesterol
414.85mg
Sodium
4g
Carbs (sugar)
4g
Carbs (total)
All nutrition values are per serve
Notes
Top tip: For a variation, use white or purple baby heirloom carrots instead of baby carrots. Or, use 6 large regular carrots.
- Author: Sophia Young
- Image credit: Andy Lewis
- Publication: MasterChef
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