Ingredients
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1/3 cup (80ml) olive oil
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4 x 200g blue-eye fillets
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Zest and juice of 1 lemon
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1 tsp Dijon mustard
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3/4 cup (135g) wild or brown rice, cooked to packet instructions, cooled
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100g marinated roasted capsicum, drained, chopped
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1/3 cup (50g) pine nuts, toasted
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1/2 bunch mint, leaves torn
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1/2 bunch basil, leaves torn
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Extra lemon wedges, to serve
Method
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1Place 2 tbs oil in a large frypan over medium heat. Season the fish and cook, skin-side down, for 4 minutes, then turn and cook for a further 3 minutes or until cooked through. Transfer to a plate and set aside to rest, loosely covered with foil, for 3 minutes.
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2Meanwhile, to make the dressing, combine the lemon zest and juice, mustard and remaining 2 tbs oil in a large bowl.
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3Season, then add the cooled rice. Add the roasted capsicum, pine nuts, mint and basil, then toss to combine.
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4Discard the skin from the fish and serve with the wild rice salad and lemon wedges to squeeze over
Source: taste.com.au
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