Fish with gremolata and spinach salad

Recipe from: 3/1/2005 12:00:00 AM
Preparation time: 20 minutes
Cooking time: 10 minutes
 
Fish/Seafood
 
 
 

Ingredients

 
  • 1
    large lemon, juice and zest
  • 1
    x 400 g tin butter beans, drained
  • 1
    bunch spring onions, sliced
  • 4
    fresh white fish fillets
  • 60
    ml
    olive oil
  • 2
    cloves garlic, crushed
  • 60
    ml
    freshly chopped parsley
  • 1
    packet baby salad spinach leaves
  • 1
    punnet cherry tomatoes, halved
Servings: Change Serving
 
 

Method

 
Pour the lemon juice over the beans and spring onions and set aside to marinate.
Brush the fish with a little oil and place on a baking tray.
Grill the fish under a hot grill for three to five minutes on each side, or until cooked through.
Mix the garlic, lemon zest and parsley to make the gremolata.
Toss the spinach and cherry tomatoes with the beans and the rest of the oil.
Divide the salad among four plates.
Top each with a fillet of fish.
Garnish with a spoonful of gremolata.
Season to taste and serve immediately.
 

Read more on: fish/seafood  |  grill
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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