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Pan-fried blue-eye with wild rice salad
Pan-fried blue-eye with wild rice salad
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Delicious pan-fried blue-eye fish served with vibrant wild rice salad.
Ingredients:
  • 80ml olive oil
  • 4 x 200g blue-eye fillets
  • Zest and juice of 1 lemon
  • 5.90 gm Dijon mustard
  • 135g brown rice
  • 100g marinated roasted capsicum, drained, chopped
  • 50g pine nut
  • 1/2 bunch mint, leaves torn
  • 1/2 bunch basil, leaves torn
  • Extra lemon wedges, to serve
Instructions:
  • Heat 2 tablespoons of oil in a large frypan over medium heat, then season the fish. Cook skin-side down for 4 minutes, flip, and cook for an additional 3 minutes until cooked through. Rest the fish on a plate, covering loosely with foil, for 3 minutes before serving.
  • In a large bowl, mix together the lemon zest, lemon juice, mustard, and remaining 2 tablespoons of oil to create the dressing.
  • Season the cooled rice then add the roasted capsicum, pine nuts, mint, and basil, tossing everything together to combine.
  • Remove the fish skin and plate alongside the wild rice salad. Serve with freshly sliced lemon for a tangy finish.

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