Crispy Skinned Fish with Orange, Parsley and Pine Nut Salad

, from Issue #29. September, 2015
Photography by Vanessa Wu.
    Crispy Skinned Fish with Orange, Parsley and Pine Nut Salad

    Enjoy this delicious parsley, orange, and pine nut salad served with crispy skinned fish. The tastiest fish and salad mix.

     

    Serves: 4

    INGREDIENTS

    750 grams firm white fish fillets, skin on if possible
    ½ cup flour
    sea salt and freshly ground pepper
    2 tablespoons olive oil
    knob of butter

    Salad
    1 orange
    ½ cup roughly chopped flat-leaf parsley
    2 tablespoons pine nuts, roasted
    ½ a long red chilli, seeded and thinly sliced

    METHOD

    Salad: Peel the orange with a knife to remove all the white pith. Cut the flesh into small pieces and combine with the remaining ingredients.

    Fish: Cut each fillet of fish in half on the diagonal. 

    Season the flour well with salt and pepper and place in a shallow dish. Toss the fish in the flour, shaking off the excess.

    Heat the olive oil and butter in a sauté pan. The butter helps the fish to brown nicely and the oil prevents the butter from burning. Place the fish skin side down, and cook until crisp. Turn over and briefly cook the flesh side. Drain on kitchen towels.

    To serve: Place the fish, skin side up, on serving plates and top with the salad.

    Serve the fish over Wilted Greens with Fried Chick Peas.

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