Lemon Pan-Fried Market Fish with Greek Chickpea Salad

Lemon Pan-Fried Market Fish with Greek Chickpea Salad

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, March 15, 2020.
Order Now
Order Now

Ingredients

SALAD

  • 1/2 broccoli, finely chopped
  • 1/2 can chickpeas, drained & rinsed
  • 1/2 Lebanese cucumber, diced 1cm
  • 1/2 capsicum, diced 1cm
  • 1/2 pack cherry tomatoes, halved
  • 50g feta cheese, diced 1cm
  • Juice of 1/2 lemon

FISH

  • 1 pack market fish
  • 1 pack fish coating
  • Juice of 1/4 lemon

TO SERVE

  • 1 pack Greek dressing
  • 1 bunch basil, leaves picked

Steps

  1. Bring a full kettle to the boil.
  2. Cook broccoli & prep salad. Place broccoli in a heat-proof bowl with a pinch of salt and cover with boiling water. Cover bowl with a plate and leave to steam for about 5 minutes, until tender.
  3. Drain broccoli and return to bowl, along with remaining salad ingredients and a pinch of salt. Toss to combine.
  4. Prep fish. Pat fish dry and remove any scales or bones. Cut larger fillets in half and season with salt. Toss fish in a bowl with fish coating until well coated.
  5. Cook fish. Heat 1 tsp oil in a fry-pan on high heat. Cook fish for 2-3 minutes each side (depending on thickness), until just cooked through. Squeeze over lemon juice when cooked.
  6. Prep basil.
  7. Serve salad topped with fish, Greek dressing and basil leaves.

Nutritional Information

Energy 1649 kj
394 kcal
Protein 44.1g
Carbohydrate 27.3g
Fat 10.7g