Crispy Skinned Fish with Orange, Parsley & Pine Nut Salad
- Number of Servings: 4
Ingredients
750g firm white fish fillets, skin on if possible (I'll use snapper)1/2 cup flourSea salt & freshly ground black pepper1 orange1/2 cup roughly chopped parsley2 Tbl pine nuts, roasted1/2 long red chilli, seeded & thinly sliced
Peel the orange with a knife to remove all the white pith. Cut the flesh into small pieces and combine with the remaining ingredients.
Cut each fish fillet in half on the diagonal.
Season the flour well with salt and pepper and place in a shallow dish. Toss the fish in the flour and shake off any excess.
Coat a non-stick frying pan with oil spray. Cook the firsh skin side down until crisp. Turn over and briefly cook the flesh side.
Place portions of the salad on plates and top with the fish.
Serve with wilted spinach or rocket tossed with sauteed chickpeas.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Cut each fish fillet in half on the diagonal.
Season the flour well with salt and pepper and place in a shallow dish. Toss the fish in the flour and shake off any excess.
Coat a non-stick frying pan with oil spray. Cook the firsh skin side down until crisp. Turn over and briefly cook the flesh side.
Place portions of the salad on plates and top with the fish.
Serve with wilted spinach or rocket tossed with sauteed chickpeas.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Nutritional Info Amount Per Serving
- Calories: 319.0
- Total Fat: 6.3 g
- Cholesterol: 88.1 mg
- Sodium: 107.1 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 1.5 g
- Protein: 51.1 g
Member Reviews