Cape whiting with warm baby spinach salad and rosa tomatoes

Ideas
4 servings Prep: 15 mins, Cooking: 15 mins
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Try this delish fish served with a mixture of white balsamic vinegar and olive oil and sprinkled with chopped parsley.

By Food24 May 04 2015
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Ingredients (6)

20 ml sunflower oil
500 g cape whiting — cubed
200 g couscous — cooked
4 spinach — handful
1 rosa tomatoes — baby, punnet
fresh parsley — chopped, to serve
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Method:

Heat the oil in a large frying pan. Gently fry the fish until it just starts to turn golden, season to taste with salt and freshly ground black pepper.

In a large bowl mix the couscous and baby spinach leaves together. Toss in the rosa tomatoes and arrange the Cape whiting on top.

Text and image source: Ideas magazine

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