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Pan-fried fish with butter, peas, leek, lemon and almonds; Almonds are great all-rounders - omega-3 fats, protein and antioxidants make your grey matter happy. There's also a hit of protein from the fish.

1 In a frying pan, melt the butter with the olive oil over a medium heat. Add the leek and fry gently for about 10 minutes, until softened. Add the peas and heat through. Remove the veg from the pan, set aside and keep warm.

2 Pat dry the fish with kitchen roll, then sprinkle a little salt and rub the turmeric all over.

3 Add some more butter to the pan and heat until it starts to sizzle and smell nutty, then add the fish and cook for 2 mins, or until golden brown. Then cook the other side, spooning over butter as you go. Return the veg to the pan with the fish to heat through. Add the lemon juice, then take it off the heat.

4 To serve, place the fish on a plate with the veg and any pan juices. Top with the toasted almonds and enjoy with mixed salad leaves.

SERVES 1 INGREDIENTS | Generous knob of butter, for frying | 1 tbsp olive oil | 1 small leek, white part only, thinly sliced | 75g peas (fresh or frozen) | 1 firm white-fleshed fish fillet, such as whiting, coley, pollock, hake or cod | 1 tsp ground turmeric | Juice of 1 lemon | 2 tbsp slivered almonds, toasted | Mixed salad leaves, to serve

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Title Annotation:Features
Publication:The People (London, England)
Article Type:Recipe
Date:Oct 22, 2017
Previous Article:MONDAY OCTOBER 23; TV GUIDE.
Next Article:Fish cakes with rainbow slaw.

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