Recipe Pan-fried fish fillets with nicoise salad : Practical and Delicious

Recipe Pan-fried fish fillets with nicoise salad : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Pan-fried fish fillets with nicoise salad. You are currently reading Recipe Pan-fried fish fillets with nicoise salad : Practical and Delicious. This recipe is the creation of the chef Cathie Lonnie. Recipe Pan-fried fish fillets with nicoise salad requires 15m, cook 05m and serve 4. Caution: allergy Contains fish and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

These pan-fried fish fillets are quick, easy and healthy to boot!

Ingredients:

10 Ingredients

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  8 small chat potatoes, quartered
  
  
  


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  200g green beans, trimmed, cut into 4cm lengths
  
  
  


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  olive oil cooking spray
  
  
  


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  4 (200g each) firm white fish fillets (see note)
  
  
  


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  1 tbsp lemon pepper seasoning
  
  
  


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  200g red grape tomatoes, halved
  
  
  


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  1 cup fresh flat-leaf parsley leaves
  
  
  


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  1/2 cup pitted kalamata olives
  
  
  


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  1/4 cup French dressing
  
  
  


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  lemon wedges, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Cook potato in a saucepan of boiling, salted water for 4 to 5 minutes or until tender. Add beans to pan for last 2 minutes of cooking. Drain. Rinse under cold water. Transfer to a bowl.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, spray a frying pan with oil. Place over medium-high heat. Sprinkle fish with seasoning. Cook for 2 to 3 minutes each side or until cooked through.
  
  
  


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  Step 3
  
  
  
  
  Add tomatoes, parsley, olives and dressing to potato mixture. Toss to combine. Divide salad and fish between plates. Serve with lemon wedges.
  
  
  

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