Ingredients
Directions
Fresh fish on top a simple healthy garden salad. Simple and quick, zingy lemon and crunchy leaves. You can add anything you like to the salad. A great light lunch, or a hearty main meal if served with a side of quinoa or roast sweet potato.
First prepare the dressing by whisking the lemon juice, Dijon, garlic and oregano in a medium sized bowl.
While whisking, slowly drizzle in the olive oil, and mix to emulsify. Add salt and pepper to taste.
Leave out if using straight away or you can keep covered in the fridge for up to 1 week.
Wash the salad leaves and leave to dry.
Heat a skillet or non-stick pan over medium to high heat, and add a drizzle of olive oil
Season the fish and carefully place the in the pan, with space between each piece.
Cook for around 5 minutes per side, depending on how thick the fish steak are.
While the fish is cooking, prepare the cucumber, avocado and celery by cutting into salad sized pieces.
Mix all the salad ingredients together in a large bowl and add the salad dressing.
Mix to combine and arrange on plates.
Keep an eye on the fish and control the heat if needs be.
Check to see that the fish is cooked to your liking before serving.
Place the fish on top of the salad and garnish with chopped chives and lemon wedge.
4 servings
- Amount per serving
- Calories626
- % Daily Value *
- Total Fat 31.9g41%
- Saturated Fat 6.7g34%
- Cholesterol 76mg26%
- Sodium 707mg31%
- Total Carbohydrate 44.3g17%
- Dietary Fiber 19.9g72%
- Total Sugars 6.2g
- Protein 49.3g
- Calcium 44mg4%
- Iron 96mg534%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Fresh fish on top a simple healthy garden salad. Simple and quick, zingy lemon and crunchy leaves. You can add anything you like to the salad. A great light lunch, or a hearty main meal if served with a side of quinoa or roast sweet potato.
First prepare the dressing by whisking the lemon juice, Dijon, garlic and oregano in a medium sized bowl.
While whisking, slowly drizzle in the olive oil, and mix to emulsify. Add salt and pepper to taste.
Leave out if using straight away or you can keep covered in the fridge for up to 1 week.
Wash the salad leaves and leave to dry.
Heat a skillet or non-stick pan over medium to high heat, and add a drizzle of olive oil
Season the fish and carefully place the in the pan, with space between each piece.
Cook for around 5 minutes per side, depending on how thick the fish steak are.
While the fish is cooking, prepare the cucumber, avocado and celery by cutting into salad sized pieces.
Mix all the salad ingredients together in a large bowl and add the salad dressing.
Mix to combine and arrange on plates.
Keep an eye on the fish and control the heat if needs be.
Check to see that the fish is cooked to your liking before serving.
Place the fish on top of the salad and garnish with chopped chives and lemon wedge.
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