Fish Filets With Winter Salad

This dish balances the delicate, flaky texture of pan-fried fish with the crunch and freshness of a winter salad. The salad features thinly sliced radishes and red onions, tossed in a bright sage and wine vinegar dressing that cuts through the richness of the fried fish. Its a quick, elegant meal that feels substantial yet light, perfect for a busy weeknight dinner or a casual lunch. The combination of earthy sage, sharp vinegar, and sweet fish creates a harmonious flavor profile that is both comforting and refreshing. Serve it immediately to enjoy the contrast between the hot, crispy fish and the cool, crisp vegetables.

Cooking Method: Frying

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 1

Calories: 357.9

Description

This dish balances the delicate, flaky texture of pan-fried fish with the crunch and freshness of a winter salad. The salad features thinly sliced radishes and red onions, tossed in a bright sage and wine vinegar dressing that cuts through the richness of the fried fish. Its a quick, elegant meal that feels substantial yet light, perfect for a busy weeknight dinner or a casual lunch. The combination of earthy sage, sharp vinegar, and sweet fish creates a harmonious flavor profile that is both comforting and refreshing. Serve it immediately to enjoy the contrast between the hot, crispy fish and the cool, crisp vegetables.

Ingredients

2 ounce Lettuce
3 1/2 ounce Radishes
2 ounce Red Onions
4 Sage Leaves
2 tablespoon Wine Vinegar
6 ounce Fish Filets
1 ounce Butter
3 tablespoon Oil
Flour
Salt
Pepper
Sugar

Directions

1
Clean the lettuce and radishes, then pat them thoroughly dry with paper towels.
2
Slice the radishes into fine strips or thin rounds.
3
Peel the red onion and cut it into fine strips.
4
Wash the sage leaves and chop them finely.
5
In a small bowl, whisk together the wine vinegar, chopped sage, salt, pepper, and sugar to create a sweet and sour vinaigrette.
6
Slowly drizzle in the oil while whisking to emulsify the dressing.
7
Toss the lettuce, radishes, and red onions with the vinaigrette until evenly coated.
8
Season the fish filets with salt and pepper.
9
Dredge the fish filets in flour, shaking off any excess, until well coated.
10
Heat the butter in a skillet over medium-high heat.
11
Fry the fish filets in the butter for about 4 minutes on each side, or until golden brown and cooked through.
12
Arrange the dressed salad on a plate and top with the hot fish filets.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 357.9kcal

% Daily Value *
Total Fat 13.2g21%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 54.9mg3%
Total Carbohydrate 72.1g25%
Dietary Fiber 42.9g172%
Sugars 4.2g
Protein 12.9g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve with fresh bread and a dry white wine for a complete meal.

For best results, use firm white fish such as cod, haddock, or tilapia.

If you prefer a milder onion flavor, soak the sliced red onions in cold water for 10 minutes before draining and tossing with the salad.

The salad is best served immediately after dressing to prevent the lettuce from wilting.

Keywords: fish, filets, salad, winter, sage, radishes, red onion, vinaigrette, pan-fried, quick dinner, seafood, lettuce, wine vinegar, crispy, light meal

Read it online: https://www.chefs-mate.com/recipe/fish-filets-with-winter-salad/