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
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Ingredients
- PROVISIONS
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4
blue grenadier (white fish) fillets
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1
blood orange
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Splash extra virgin olive oil
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1
large red chilli, frozen
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Pinch
sea salt & freshly cracked pepper
- BROAD BEAN SALAD
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3 handfuls
podded broad beans
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3
shallots, sliced
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Splash extra virgin olive oil
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1
lemon, zested
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Pinch
sea salt
Directions
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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.
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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.
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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.
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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.
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