Pan-fried fish fillets with nicoise salad

Pan-fried fish fillets with nicoise salad

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These pan-fried fish fillets are short, easy and healthful as well!

The ingredient of Pan-fried fish fillets with nicoise salad

  1. 8 small chat potatoes, quartered
  2. 200g green beans, trimmed, cut into 4cm lengths
  3. olive oil cooking spray
  4. four (200g each) firm white fish fillets (see word)
  5. 1 tablespoon lemon pepper seasoning
  6. 200g purple grape tomatoes, halved
  7. 1 cup sparkling flat-leaf parsley leaves
  8. half of cup pitted kalamata olives
  9. 1/4 cup vinaigrette
  10. lemon wedges, to serve

The instruction how to make Pan-fried fish fillets with nicoise salad

  1. Cook potato in a saucepan of boiling, salted water for 4 to 5 mins or till soft. Add beans to pan for last 2 minutes of cooking. Drain. Rinse underneath bloodless water. Transfer to a bowl.
  2. Meanwhile, spray a frying pan with oil. Place over medium-excessive heat. Sprinkle fish with seasoning. Cook for 2 to a few mins every facet or until cooked thru.
  3. Add tomatoes, parsley, olives and dressing to potato aggregate. Toss to mix. Divide salad and fish among plates. Serve with lemon wedges.

Nutritions of Pan-fried fish fillets with nicoise salad

fatContent: 378.098 calories
saturatedFatContent: 7.7 grams fat
carbohydrateContent: 1.3 grams saturated fat
sugarContent: 29.1 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 43.9 grams protein
sodiumContent: 76 milligrams cholesterol

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