adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Hazelnut crusted fish with sugar snap & sprout salad
Hazelnut crusted fish with sugar snap & sprout salad
0 Likes
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Add crunch and zing to fish with hazelnuts, parsley, and lemon. Ready in just 25 minutes, it's a perfect healthy weeknight meal.
Ingredients:
  • 18.20 gm olive oil, plus 1 tsp extra
  • 4 (about 160g each) skinless firm white fish fillets (such as snapper or blue-eye)
  • 82.50 ml finely chopped flat-leaf parsley leaves
  • 75g hazelnuts
  • 5.90 gm Dijon mustard
  • 200g sugar snap peas, topped
  • 150g packet mixed sprouts* (such as alfalfa, mung bean and snow pea)
  • 100g cherry tomatoes, quartered
  • Lemon wedges, to serve
Instructions:
  • Preheat your oven to 180°C.
  • 1. In a large ovenproof frypan over high heat, warm 2 teaspoons of oil. 2. Sear fish for 1 minute on each side, then remove pan from heat. 3. Mix parsley, nuts, Dijon, and remaining 2 teaspoons of oil in a bowl. 4. Spread mixture on top of fillets. 5. Place pan in the oven and bake for 6-8 minutes until fish is cooked through.
  • While waiting, quickly blanch sugar snaps in boiling water for 1 minute. Drain and rinse in cold water. Separate snow pea sprouts, chop roughly, and add to a bowl with sugar snap peas, tomatoes, remaining sprouts, and extra oil. Season with sea salt and freshly ground black pepper. Toss everything together to combine.
  • Plate the fish alongside a vibrant salad and garnish with fresh lemon wedges.

Similar Recipes