• Pan-Fried Fish With Dill Gremolata, Beans And Potatoes
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Pan-Fried Fish With Dill Gremolata, Beans And Potatoes

Pan-Fried Fish With Dill Gremolata, Beans And Potatoes

  1. 140 g Wild Caught Blue Grenadier Skin-On
  2. 1 Each Spring Onions
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 1 tbsp Plain Flour - PANTRY ITEM
  5. 0 Each Lemon
  6. 40 g Green Beans
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 1 Each Dill Cucumbers
  9. 5 g Dill
  10. 150 g Chat Potatoes
  11. 10 g Butter - PANTRY ITEM
  1. 280 g Wild Caught Blue Grenadier Skin-On
  2. 1 Each Spring Onions
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 2 tbsp Plain Flour - PANTRY ITEM
  5. 1 Each Lemon
  6. 80 g Green Beans
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 2 Each Dill Cucumbers
  9. 10 g Dill
  10. 300 g Chat Potatoes
  11. 20 g Butter - PANTRY ITEM
  1. 420 g Wild Caught Blue Grenadier Skin-On
  2. 2 Each Spring Onions
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 3 tbsp Plain Flour - PANTRY ITEM
  5. 1 Each Lemon
  6. 120 g Green Beans
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 3 Each Dill Cucumbers
  9. 15 g Dill
  10. 450 g Chat Potatoes
  11. 30 g Butter - PANTRY ITEM
  1. 560 g Wild Caught Blue Grenadier Skin-On
  2. 2 Each Spring Onions
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 4 tbsp Plain Flour - PANTRY ITEM
  5. 1 Each Lemon
  6. 160 g Green Beans
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 4 Each Dill Cucumbers
  9. 20 g Dill
  10. 600 g Chat Potatoes
  11. 40 g Butter - PANTRY ITEM
  1. 840 g Wild Caught Blue Grenadier Skin-On
  2. 3 Each Spring Onions
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 6 tbsp Plain Flour - PANTRY ITEM
  5. 2 Each Lemon
  6. 240 g Green Beans
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 6 Each Dill Cucumbers
  9. 30 g Dill
  10. 900 g Chat Potatoes
  11. 60 g Butter - PANTRY ITEM

Prep:

  1. Finely chop dill cucumbers.
  2. Wash lemon, grate zest, and juice.
  3. Wash and thinly slice green spring onions.
  4. Wash and trim green beans.
  5. Wash and quarter potatoes.
  6. Wash chop dill.

Method:

  1. To make dill gremolata, combine lemon juice and zest in a small bowl with spring onion, dill, cucumber and olive oil. Mix well. Taste and season with salt & pepper.
  2. Cut lemon into wedges.
  3. Wash and chop parsley.
  4. Serve fish with potatoes and beans. Sprinkle over dill gremolata.
  5. Half cover potatoes with salted water, bring to the boil, cover and cook for about 7 minutes, until tender. Add the beans in the last 3 minutes. Drain.
  6. Score the skin side of the fish with a sharp knife a few times. Toss the fish in flour seasoned well with salt and pepper. Shake off excess.
  7. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  8. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  9. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  10. Preheat the oven to 200°c (180°c fan-forced).
  11. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  12. Heat butter and oil in a large, non-stick frying pan over a medium to high heat. Add fish skin side down pressing down for 10 seconds. Cook for about 5-6 minutes on the skin side. Flip and cook for a further 3-4 minutes or until cooked through.
  13. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  14. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
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