Crispy Skinned Fish with Orange, Parsley & Pine Nut Salad

Crispy Skinned Fish with Orange, Parsley & Pine Nut Salad
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Crispy Skinned Fish with Orange, Parsley & Pine Nut Salad calories by ingredient
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Introduction

From Dish
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
From Dish
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***

Number of Servings: 4

Ingredients

    750g firm white fish fillets, skin on if possible (I'll use snapper)
    1/2 cup flour
    Sea salt & freshly ground black pepper

    1 orange
    1/2 cup roughly chopped parsley
    2 Tbl pine nuts, roasted
    1/2 long red chilli, seeded & thinly sliced

Directions

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.

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