Summer fish salad

6 servings Prep: 15 mins, Cooking: 1 hr
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A fresh, healthy salad for summer.

By December 02 2009
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Ingredients (27)

1.5 kg monkfish — or knigklip, skinned, filleted
30 ml fresh chillies — 573
250 ml wine — dry white
1 bay leaves
1 onion — chopped
3 fresh parsley
3 celery stalks — chopped
5 ml salt
2 ml black pepper — freshly ground
410 g butter beans
250 ml olives — black, drained
3 celery stalks — sliced
1 red onion — thinly sliced
200 g cherry tomatoes — halved
30 g watercress
30 g rocket
DRESSING
lemon — juice only
125 ml oil
125 ml fresh chillies — 573
5 ml garlic — cloves, crushed
10 ml Dijon mustard
10 ml fresh dill — chopped
10 ml white sugar
7 ml salt — flakes
2 ml black pepper — freshly ground
30 ml fresh parsley — chopped
preheat the oven to 180 °c
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Method:

MAKE AHEAD: Make the dressing 1 day ahead and refrigerate until ready to serve.

Coat a roasting pan with cooking spray. Place the fillets in the prepared pan and pour over the olive oil and wine. Add the bay leaf, onion, parsley, chopped celery, salt and pepper. Cover with foil and bake for 1 hour, or until cooked. Remove the fish from the oven and, using a slotted spoon, transfer to a cutting board. Allow to cool, then cut into chunks and spoon into a bowl.

Add the remaining ingredients and refrigerate until ready to serve.

TO MAKE THE DRESSING:
Blend all the ingredients in the bowl of a food processor (fitted with the metal blade) and refrigerate until ready to use.

TO SERVE:
Transfer the salad to a platter and spoon the dressing over.



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