Fish Recipe
Description
This simple yet elegant dish highlights the delicate flavor of firm white fish fillets, perfectly complemented by a bright, crisp salad. The fish is quickly pan-seared to achieve a golden crust while remaining moist and tender inside. It is paired with a refreshing mix of peppery watercress, juicy tomato wedges, sweet yellow capsicum, and crunchy red radishes. Drizzled with just a touch of olive oil and lemon juice, the flavors remain light and clean, making this an ideal choice for a healthy weeknight dinner or a light summer lunch. It comes together in under 45 minutes, offering a satisfying balance of textures and tastes without any heavy sauces or complicated techniques.Ingredients
Directions
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Pat the fish fillets dry with paper towels and season lightly with salt and pepper.
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In a large skillet, heat the oil over medium-high heat until shimmering.
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Add the fish fillets to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
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While the fish cooks, toss the watercress, tomato wedges, sliced capsicum, and radishes in a large bowl.
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Drizzle the lemon juice over the salad and toss gently to combine.
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Divide the salad among four plates and top each with a cooked fish fillet.
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Garnish with the finely chopped herbs and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 313.3kcal
- % Daily Value *
- Total Fat 7.3g12%
- Saturated Fat 1.4g7%
- Cholesterol 50.0mg17%
- Sodium 104.5mg5%
- Total Carbohydrate 29.0g10%
- Dietary Fiber 10.0g40%
- Sugars 3.0g
- Protein 32.4g65%
* 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
Choose firm white fish such as cod, halibut, or sea bass for best results. If using thinner fillets, reduce cooking time to prevent overcooking.
For extra flavor, add a pinch of red pepper flakes to the oil while heating.
This dish is best served immediately to maintain the crispness of the vegetables and the texture of the fish.
Store any leftover fish in an airtight container in the refrigerator for up to 2 days. The salad is best consumed fresh.
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