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Citrus fish salad with rye

Name: Citrus fish salad with rye
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 600g skinless flathead fillets; 2 tablespoons red wine vinegar; Finely grated zest and juice of 1 lemon; Finely grated zest and juice of 1/2 orange; 1 teaspoon Dijon mustard; 80g baby frisee (curly endive) or other baby salad leaves (see note); 1 cup flat-leaf parsley leaves; 1 red onion, thinly sliced; 2 tablespoons drained baby capers; 4 slices dark rye bread, toasted, torn

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25m

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by Kate Nichols

Food producer

Oct 03, 2015

Fresh salad leaves and the sharp flavours of lemon and orange, bring out the best in this succulent and aromatic fish dish.

1 tablespoon olive oil
600g skinless flathead fillets
2 tablespoons red wine vinegar
Finely grated zest and juice of 1 lemon
Finely grated zest and juice of 1/2 orange
1 teaspoon Dijon mustard
80g baby frisee (curly endive) or other baby salad leaves (see note)
1 cup flat-leaf parsley leaves
1 red onion, thinly sliced
2 tablespoons drained baby capers
4 slices dark rye bread, toasted, torn

Method

1.

Heat 2 teaspoons oil in a large non-stick pan over medium-high heat. Add fish, season, and cook for 2 minutes or until golden. Turn fish, then add vinegar and 1 cup (250ml) hot water. Bring to a simmer and cook for 2 minutes or until cooked through. Transfer to a plate using a slotted spoon.
2.

Combine remaining oil, zests, juices and mustard in a large bowl. Season to taste. Add remaining ingredients and flake fish over. Toss gently to combine, then serve.