Tuesday, April 19, 2011

Lemon pepper fish with nicoise salad

Nicoise is french for nice and generally refers to the ingredients used i.e. olives, olive oil, tomatoes, garlic, green beans, potatoes and anchovies. you will find most if not all salads classing themselves as niciose will contain at least some of these ingredients.

Lemon pepper fish wtih nicoise salad (Serves 4)

8 chat (baby) potatoes, quartered
200g green beans, trimmed
olive oil
4 (200g each) firm white fish fillets
1Tbs (roughly) lemon pepper seasoning
200g red grape tomatoes, halved
1 cup fresh flat-leaf parsley leaves
1/2c pitted kalamata olives
1/4c balsamic dressing
juice of 1/2 lemon

lemon wedges, to serve

Cook potatoes in a saucepan of boiling, salted water until tender. 
Add beans to pan for last 2 minutes of cooking. Drain then rinse under cold water and set aside.
Coat both sides of your fish with a little bit of olive oil then sprinkle with lemon pepper seasoning.
Add a little bit of extra olive oil to a frying pan and place over medium heat. Add fish and cook for 2 to 3 minutes each side or until cooked through (i.e. the fish is completely white - no clear/jelly bits).
While the fish is cooking, mix together the tomatoes, parsley, olives, cooled potatoes and beans along with the lemon juice and dressing - and of course seasoning. 
Toss to combine.
Divide the salad and fish amongst your serving plates and serve each with a wedge of lemon.


I used barramundi (they're huge fillets BTW only need 1 between 2 people) and added cayenne pepper to the lemon pepper seasoning - i'll add heat to any meal! I found the thicker parts of the fillet took quite a bit longer so it's best to keep the temperature fairly low-medium so you don't over-cook the thinner parts. An alternative to frying (and healthier of course) would be to bake the fish in the oven.

And can I just say!! Lemon Pepper seasoning is a must for every kitchen! I can imagine it going well with seafood, chicken, beef - pretty much anything really! 

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