Pan-fried fish fillets with Nicoise salad
20 min·French
Pan-fried fish fillets with Nicoise salad
Ingredients
- 8 small chat potatoes, quartered
- 200g green beans, trimmed, cut into 4cm lengths
- olive oil cooking spray
- 4 (200g each) firm white fish fillets (see note)
- 20.00 ml lemon pepper seasoning
- 200g red grape tomatoes, halved
- 250.00 ml fresh flat-leaf parsley leaves
- 125.00 ml pitted kalamata olives
- 64.38 gm French dressing
- lemon wedges, to serve
Instructions
3 steps
- 1
Cook potato in a saucepan of boiling, salted water for 4 to 5 minutes or until tender. Add beans to pan for last 2 minutes of cooking. Drain. Rinse under cold water. Transfer to a bowl.
- 2
Meanwhile, spray a frying pan with oil. Place over medium-high heat. Sprinkle fish with seasoning. Cook for 2 to 3 minutes each side or until cooked through.
- 3
Add tomatoes, parsley, olives and dressing to potato mixture. Toss to combine. Divide salad and fish between plates. Serve with lemon wedges.
Progress
0 / 3 steps
