Crispy Skinned Fish with Orange, Parsley and Pine Nut Salad
Photography by 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 #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!