Crispy Skinned Fish with Orange, Parsley and Pine Nut Salad
Photography Vanessa Wu.
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.