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Pan-fried fish with apple salad

Pan-fried fish with apple salad

a plate of Pan fried fish with apple salad

4 serves

20 m

30 m

Ingredients

  • 3 thick slices (about 135g) multigrain sourdough bread, cut into 3cm pieces
  • 200g sugar snap peas, trimmed, sliced lengthways
  • 1 medium Granny Smith apple, thinly sliced
  • 1 cup watercress sprigs
  • 60g packet rocket
  • 2 medium zucchini, cut into long matchsticks
  • 1 small (200g) fennel, thinly sliced
  • 2 spring onions, thinly sliced
  • ⅓ cup (80ml) buttermilk
  • 2 teaspoons wholegrain mustard
  • 1 tablespoon white wine vinegar
  • 8 (about 500g) firm white fish fillets
  • 1 tablespoon olive oil
  • ¼ cup (25g) chopped walnuts

Method

Step 1

Preheat grill on high. Place bread on a baking tray. Cook under the grill, turning occasionally, for 5 minutes or until crisp.

Step 2

Meanwhile, place the sugar snap peas in a large heatproof bowl. Cover with boiling water. Set aside for 2 minutes or until tender. Refresh under cold water. Drain well.

Step 3

Combine the bread, sugar snap peas, apple, watercress, rocket, zucchini, fennel and onion in a large bowl. Combine the buttermilk, mustard and vinegar in a screw-top jar and shake to combine. Pour half the dressing over salad and toss to combine.

Step 4

Heat a large non-stick frying pan over high heat. Drizzle fish with oil. Cook one-third of the fish for 4 mins each side or until brown and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat, in 2 more batches, with the remaining fish.

Step 5

Divide the salad and fish among serving plates. Drizzle the salad with remaining dressing. Sprinkle with walnuts. Season with pepper to serve.

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