Pan-fried Fish and green dressing sf
Servings: 4 people
Equipment
- 1 large mixing bowl
- 1 Large frying pan
Ingredients
Salad
- 1 Courgette
- 2 Tomatoes
- 1 Onion - Red
- 1 Broccoli
- 30 ml Cold Pressed Olive Oil
- 100 grams Beans - Green ends trimmed
- 150 grams Spinach Leaves - Baby
Dressing
- 1 ripe Avocados
- 250 ml Sour Cream
- 1 clove Garlic
- 1 Lemon zest and juice
- 1 bunch Fresh Dill leaves and/or parsley
Fish
- 500 grams Boneless white fish fillets
- 15 ml Cold Pressed Olive Oil
- 15 grams Butter
Instructions
- Use a peeler to peel the courgette into ribbons, slice any remaining courgette you can't peel.Dice the tomatoes and slice the red onion.Place all these into a large mixing bowl.
- Cut the broccoli into small florets, then peel the stalk and cut into 1 cm cubes.
- Heat the oil in a large frypan over medium-high heat, add the broccoli and green beans and fry for 1-2 minutes. Add 15 ml of water, cover with a lid and let steam for 30 seconds. Transfer to a bowl to let cool slightly before adding to the salad.
- Chop a little of the fresh herbs and set aside to use with the fish.Put the rest of the herbs into a food processor along with the avocado flesh, sour cream, garlic, lemon juice and zest.Blend until smooth, seaoning with salt and freshly ground black pepper.Add most of the dressing to the vegetables in the bowl, and toss well.
- Using the same frying pan to cook your fish, heat the oil over medium-high heat, add fish and pan fry for 2 minutes each side.Add the butter to the pan, along with the reserved herbs. season to taste.
- To serve, share the salad between plates. Top with fish and some extra dressing.
