Golden Pan-Fried Fish with Lemon Peppercorn Butter & Bulgur Salad

Golden Pan-Fried Fish with Lemon Peppercorn Butter & Bulgur Salad

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Choice (5 Nights For 2) on Sunday, January 24, 2021.
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Fancy a little restaurant quality baked fish? Bursting with delicious flavour, minus the fuss!

Ingredients

Bulgur Salad

  • 1 pack bulgur wheat
  • 1/2 broccoli, cut into small florets
  • 1/2 fennel bulb, thinly sliced
  • 1/2 Tbsp vinegar
  • 50g mesclun

Fish

  • 300g market fish
  • 1 Tbsp plain flour
  • 1 drizzle of oil
  • 25g lemon & peppercorn butter

To Serve

  • 1 bunch mint, leaves picked
  • 2 Tbsp picklenaise

Steps

  1. Bring a medium pot of salted water to the boil with a lid.
  2. Cook bulgur in pot of boiling water for 10–12 minutes, until tender. Meanwhile, prep broccoli then add to pot for last 3 minutes of cook time. Drain and refresh under cold water. Drain well.
  3. Prep fennel and toss in a large bowl with vinegar. Season with salt and pepper.
  4. Pat fish dry and remove any remaining scales or bones. Cut larger fillets in half, toss with flour and season with salt. Heat oil in a large fry-pan on medium-high heat. Cook fish for about 2 minutes each side, until just cooked through. Add lemon and peppercorn butter to pan and turn to coat fish.
  5. Add cooled bulgur and broccoli to bowl with fennel. Add mesclun and toss to combine. Season to taste with salt and pepper. Prep mint.
  6. Bulgur salad topped with fish, butter, picklenaise and mint.

Nutritional Information

Energy 2634 kj
630 kcal
Protein 40.3g
Carbohydrate 60.3g
Fat 23.6g