Pan Fried Bream Avocado and Rocket Salad
Serves: 2
Time: 15 minutes
Fish and salad is such a perfect dinner for these warmer nights. Tonight I have used bream which is a white fish with a subtle flavour. I love eating fish but don’t always want to spend the big bucks to get snapper or cod. If you choose to buy Australian bream it’s normally about half the price of cod.
Leftovers
Whip up a nice picky plate with all your half ends, the rest of the cucumber and sprouts and add some carrot and anything else you fancy.
What you'll need
2 pieces white fish approx 600g skin on, bone out
1/2 packet baby rocket
3 red radishes
1 small fennel
1/2 cucumber
1 avocado
1/2 packet alfalfa sprouts
1 lemon
20g butter
1 handful roasted almonds
From the Pantry
olive oil
sea salt flakes
cracked pepper
Optional Extras for Lunch
The rest of the bunch of radishes
1/2 cucumber
Prep and Cook
Prep Salad
Wash and slice radishes into rounds.
Cut the tops off the fennel then slice in half and then slice fennel nice and thin into semi-circles.
Combine in a mixing bowl with the radishes and rocket and roughly chopped up almonds.
Slice the cucumber into large rounded diagonals.
Cut avocado in half, remove the stone and drizzle with a touch of olive oil and sprinkle with salt and pepper.
Quick Tip
If your fish looks a bit wet it's a good idea to pat it dry with a paper towel before you add to the pan, and if your fish doesn't want to pull cleanly away from the pan when you are ready to flip it leave for a little longer otherwise you will pull half the top off.
Cook Fish
Heat a large non-stick frypan on high heat with 1 tablespoon of olive oil.
Lightly season the flesh side of the fish; once the pan is hot place both pieces in the pan, flesh side down, and gently apply some pressure to each with your hands to keep the fish flat.
Cook for 3 minutes. You will need two flippers so have them ready.
Flip each piece of fish and use your flippers to press both fish down into the pan so that they don’t curl up.
Add 1 tablespoon of butter and squeeze over the juice of half a lemon.
Use a dessert spoon to baste the juices over the fish repetitively for a good 30 seconds then remove from the heat.
Plate it Pretty
Drizzle a touch of olive oil over the salad and squeeze over the rest of the lemon, season well with salt and pepper and toss together.
Divide the salad between two plates across 2/3 of each plate.
Place avocado on the side and fan out some cucumber next to that.
Top with a handful of sprouts, spilling them down into some of the empty space on the plate.
Lay your fish beside the salad, and spoon over some of the buttery juices.
Enjoy!
Lunch tomorrow
Turn all those half used items into a tasty picky plate for lunch. Also a great way to clean out the fridge of any partial jars such as olives or pickles.