{"product_id":"8470682272002-20241224","title":"Pan-Fried Fish With Dill Gremolata, Beans And Potatoes","description":"\n      \u003cdiv data-shopify-editor-block=\"type:collapsible_tab\" class=\"product__accordion\"\u003e\n      \u003cdetails\u003e\n      \u003csummary role=\"button\" aria-expanded=\"false\"\u003eIngredients for One Person\u003c\/summary\u003e\n      \u003col\u003e\n    \n        \u003cli\u003e140 g Wild Caught Blue Grenadier Skin-On\u003c\/li\u003e\n      \n        \u003cli\u003e1 Each Spring Onions\u003c\/li\u003e\n      \n        \u003cli\u003e0 Each Salt \u0026amp; Pepper - PANTRY ITEM\u003c\/li\u003e\n      \n        \u003cli\u003e1 tbsp Plain Flour - PANTRY ITEM\u003c\/li\u003e\n      \n        \u003cli\u003e0 Each Lemon\u003c\/li\u003e\n      \n        \u003cli\u003e40 g Green Beans\u003c\/li\u003e\n      \n        \u003cli\u003e0  Extra Virgin Olive Oil - PANTRY ITEM\u003c\/li\u003e\n      \n        \u003cli\u003e1 Each Dill Cucumbers\u003c\/li\u003e\n      \n        \u003cli\u003e5 g Dill\u003c\/li\u003e\n      \n        \u003cli\u003e150 g Chat Potatoes\u003c\/li\u003e\n      \n        \u003cli\u003e10 g Butter - PANTRY ITEM\u003c\/li\u003e\n      \n            \u003c\/ol\u003e\n          \u003c\/details\u003e\n\u003c\/div\u003e\n        \n      \n    \n      \u003cdiv data-shopify-editor-block=\"type:collapsible_tab\" class=\"product__accordion\"\u003e\n      \u003cdetails\u003e\n      \u003csummary role=\"button\" aria-expanded=\"false\"\u003eIngredients for Two People\u003c\/summary\u003e\n      \u003col\u003e\n    \n        \u003cli\u003e280 g Wild Caught Blue Grenadier Skin-On\u003c\/li\u003e\n      \n        \u003cli\u003e1 Each Spring Onions\u003c\/li\u003e\n      \n        \u003cli\u003e0 Each Salt \u0026amp; Pepper - PANTRY ITEM\u003c\/li\u003e\n      \n        \u003cli\u003e2 tbsp Plain Flour - PANTRY ITEM\u003c\/li\u003e\n      \n        \u003cli\u003e1 Each Lemon\u003c\/li\u003e\n      \n        \u003cli\u003e80 g Green Beans\u003c\/li\u003e\n      \n        \u003cli\u003e0  Extra Virgin Olive Oil - PANTRY ITEM\u003c\/li\u003e\n      \n        \u003cli\u003e2 Each Dill Cucumbers\u003c\/li\u003e\n      \n        \u003cli\u003e10 g Dill\u003c\/li\u003e\n      \n        \u003cli\u003e300 g Chat Potatoes\u003c\/li\u003e\n      \n        \u003cli\u003e20 g Butter - PANTRY ITEM\u003c\/li\u003e\n      \n            \u003c\/ol\u003e\n          \u003c\/details\u003e\n\u003c\/div\u003e\n        \n      \n    \n      \u003cdiv data-shopify-editor-block=\"type:collapsible_tab\" class=\"product__accordion\"\u003e\n      \u003cdetails\u003e\n      \u003csummary role=\"button\" aria-expanded=\"false\"\u003eIngredients for Three People\u003c\/summary\u003e\n      \u003col\u003e\n    \n        \u003cli\u003e420 g Wild Caught Blue Grenadier Skin-On\u003c\/li\u003e\n      \n        \u003cli\u003e2 Each Spring Onions\u003c\/li\u003e\n      \n        \u003cli\u003e0 Each Salt \u0026amp; Pepper - PANTRY ITEM\u003c\/li\u003e\n      \n        \u003cli\u003e3 tbsp Plain Flour - PANTRY ITEM\u003c\/li\u003e\n      \n        \u003cli\u003e1 Each Lemon\u003c\/li\u003e\n      \n        \u003cli\u003e120 g Green Beans\u003c\/li\u003e\n      \n        \u003cli\u003e0  Extra Virgin Olive Oil - PANTRY ITEM\u003c\/li\u003e\n      \n        \u003cli\u003e3 Each Dill Cucumbers\u003c\/li\u003e\n      \n        \u003cli\u003e15 g Dill\u003c\/li\u003e\n      \n        \u003cli\u003e450 g Chat Potatoes\u003c\/li\u003e\n      \n        \u003cli\u003e30 g Butter - PANTRY ITEM\u003c\/li\u003e\n      \n            \u003c\/ol\u003e\n          \u003c\/details\u003e\n\u003c\/div\u003e\n        \n      \n    \n      \u003cdiv data-shopify-editor-block=\"type:collapsible_tab\" class=\"product__accordion\"\u003e\n      \u003cdetails\u003e\n      \u003csummary role=\"button\" aria-expanded=\"false\"\u003eIngredients for Four People\u003c\/summary\u003e\n      \u003col\u003e\n    \n        \u003cli\u003e560 g Wild Caught Blue Grenadier Skin-On\u003c\/li\u003e\n      \n        \u003cli\u003e2 Each Spring Onions\u003c\/li\u003e\n      \n        \u003cli\u003e0 Each Salt \u0026amp; Pepper - PANTRY ITEM\u003c\/li\u003e\n      \n        \u003cli\u003e4 tbsp Plain Flour - PANTRY ITEM\u003c\/li\u003e\n      \n        \u003cli\u003e1 Each Lemon\u003c\/li\u003e\n      \n        \u003cli\u003e160 g Green Beans\u003c\/li\u003e\n      \n        \u003cli\u003e0  Extra Virgin Olive Oil - PANTRY ITEM\u003c\/li\u003e\n      \n        \u003cli\u003e4 Each Dill Cucumbers\u003c\/li\u003e\n      \n        \u003cli\u003e20 g Dill\u003c\/li\u003e\n      \n        \u003cli\u003e600 g Chat Potatoes\u003c\/li\u003e\n      \n        \u003cli\u003e40 g Butter - PANTRY ITEM\u003c\/li\u003e\n      \n            \u003c\/ol\u003e\n          \u003c\/details\u003e\n\u003c\/div\u003e\n        \n      \n    \n      \u003cdiv data-shopify-editor-block=\"type:collapsible_tab\" class=\"product__accordion\"\u003e\n      \u003cdetails\u003e\n      \u003csummary role=\"button\" aria-expanded=\"false\"\u003eIngredients for Six People\u003c\/summary\u003e\n      \u003col\u003e\n    \n        \u003cli\u003e840 g Wild Caught Blue Grenadier Skin-On\u003c\/li\u003e\n      \n        \u003cli\u003e3 Each Spring Onions\u003c\/li\u003e\n      \n        \u003cli\u003e0 Each Salt \u0026amp; Pepper - PANTRY ITEM\u003c\/li\u003e\n      \n        \u003cli\u003e6 tbsp Plain Flour - PANTRY ITEM\u003c\/li\u003e\n      \n        \u003cli\u003e2 Each Lemon\u003c\/li\u003e\n      \n        \u003cli\u003e240 g Green Beans\u003c\/li\u003e\n      \n        \u003cli\u003e0  Extra Virgin Olive Oil - PANTRY ITEM\u003c\/li\u003e\n      \n        \u003cli\u003e6 Each Dill Cucumbers\u003c\/li\u003e\n      \n        \u003cli\u003e30 g Dill\u003c\/li\u003e\n      \n        \u003cli\u003e900 g Chat Potatoes\u003c\/li\u003e\n      \n        \u003cli\u003e60 g Butter - PANTRY ITEM\u003c\/li\u003e\n      \n            \u003c\/ol\u003e\n          \u003c\/details\u003e\n\u003c\/div\u003e\n        \n      \n    \u003ch3\u003ePrep:\u003c\/h3\u003e\u003col\u003e\n\u003cli\u003eFinely chop dill cucumbers.\u003c\/li\u003e\n\u003cli\u003eWash lemon, grate zest, and juice.\u003c\/li\u003e\n\u003cli\u003eWash and thinly slice green spring onions.\u003c\/li\u003e\n\u003cli\u003eWash and trim green beans.\u003c\/li\u003e\n\u003cli\u003eWash and quarter potatoes.\u003c\/li\u003e\n\u003cli\u003eWash chop dill.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch3\u003eMethod:\u003c\/h3\u003e\u003col\u003e\n\u003cli\u003eTo 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 \u0026amp; pepper.\u003c\/li\u003e\n\u003cli\u003eCut lemon into wedges.\u003c\/li\u003e\n\u003cli\u003eWash and chop parsley.\u003c\/li\u003e\n\u003cli\u003eServe fish with potatoes and beans. Sprinkle over dill gremolata.\u003c\/li\u003e\n\u003cli\u003eHalf 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.\u003c\/li\u003e\n\u003cli\u003eScore 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.\u003c\/li\u003e\n\u003cli\u003ePlace 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.\u003c\/li\u003e\n\u003cli\u003eIn 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.\u003c\/li\u003e\n\u003cli\u003eHeat 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.\u003c\/li\u003e\n\u003cli\u003ePreheat the oven to 200°c (180°c fan-forced).\u003c\/li\u003e\n\u003cli\u003eOn 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.\u003c\/li\u003e\n\u003cli\u003eHeat 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.\u003c\/li\u003e\n\u003cli\u003eIn 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.\u003c\/li\u003e\n\u003cli\u003eArrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Pepper Leaf","offers":[{"title":"Default Title","offer_id":47491860824322,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0683\/8416\/2050\/files\/8470682272002-20241224.jpg?v=1773980127","url":"https:\/\/pepperleaf.com.au\/products\/8470682272002-20241224","provider":"Pepper Leaf","version":"1.0","type":"link"}