PAN FRIED FISH WITH SUGAR PEA SALAD BED & GREEN GODDESS DRESSING
Vibrant, yummy and pretty impressive, this spring time dish is such a win! Sprucing up everyone’s favourite healthy fat avocado, in a herby green goddess to add a powerhouse of goodness to accompany your protein rich fish, fibre fuelled barley and fresh pickings. This dish is what they mean with they say eat your greens!
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SERVES 2
INGREDIENTS:
2 x green listed fish fillets, such as yellowtail or hake
1 cup pearl barley
Small pack snow peas
1 spring onion
8 kalamata or green olives
Handful dill
Handful flatleaf parsley
Lemon wedges
Olive oil
Salt
AVOCADO GREEN GODDESS DRESSING
1 large avo
1 spring onion, roughly chopped
10g dill, roughly chopped
10g parsley, roughly chopped
50 ml olive oil
50 ml water
Juice of ½ lemon
salt to taste
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METHOD
- Bring a pot of salted water to the boil
- Put the sugar snaps into the boiling water and blanch for 30 seconds, spoon out and run under cold water
- Add barley into your hot water (lets save water and time here), and simmer for 25-30 minutes until cooked, should have a slight bite to it
- Make the green goddess by popping all the ingredients into a blender and blend away until smooth, check salt and acid seasoning
- Cut your cooked sugar snaps in half at a diagonal, pull olives in half, thinly slice your remaining spring onion, pick your herbs
- Drain your pearl parley and toss in olive oil, lemon zest and salt
- Heat a pan onto medium to high heat and cook your fish fillets (skin side down if using skin), cook for about 3 minutes (depending on thickness) then turn and cook for a remaining 2 on the other side
- Place green goddess at bottom of your plates, then dollop pearl barley, sugar snaps & spring onion, add your fish and herbs with a final drizzle of olive oil
GF | RSF | DF
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