Author Notes
A lovely piece of white fish with a really simple salad. A great weeknight meal that takes hardly no time to prepare and tastes delicious! —Cle-ann
Ingredients
- PROVISIONS
-
4
blue grenadier (white fish) fillets
-
1
blood orange
-
Splash extra virgin olive oil
-
1
large red chilli, frozen
-
Pinch
sea salt & freshly cracked pepper
- BROAD BEAN SALAD
-
3 handfuls
podded broad beans
-
3
shallots, sliced
-
Splash extra virgin olive oil
-
1
lemon, zested
-
Pinch
sea salt
Directions
-
To double pod the broad beans heat a small pot of boiling water. Add your broad beans and cook for 1-2 minutes. Remove from heat, drain, run under cold water.
-
Into a bowl. Use your thumb to pop out the bright green bean inside, discard the skin. Add remaining ingredients for the salad, toss and set aside.
-
Heat fry pan over a medium heat and add a splash of olive oil. Season fish with salt & cracked pepper. Cook skin side down for 2 minutes, turn and cook for 1 minute.
-
Serve your fish and broad bean salad. Drizzle fish with olive oil, squeeze a wedge of blood orange and use a microplane to grate over frozen chilli.
See what other Food52ers are saying.