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.
