Name: Pan-fried fish fillets with nicoise salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Cuisine: french
Ingredients: 8 small chat potatoes, quartered; 200g green beans, trimmed, cut into 4cm lengths; olive oil cooking spray; 4 (200g each) firm white fish fillets (see note); 20.00 ml lemon pepper seasoning; 200g red grape tomatoes, halved; 250.00 ml fresh flat-leaf parsley leaves; 125.00 ml pitted kalamata olives; 64.38 gm French dressing; lemon wedges, to serve

Pan-fried fish fillets with nicoise salad

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Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Pan-fried fish fillets - a quick, easy, and healthy meal!

Ingredients:

8 small chat potatoes, quartered
200g green beans, trimmed, cut into 4cm lengths
olive oil cooking spray
4 (200g each) firm white fish fillets (see note)
20.00 ml lemon pepper seasoning
200g red grape tomatoes, halved
250.00 ml fresh flat-leaf parsley leaves
125.00 ml pitted kalamata olives
64.38 gm French dressing
lemon wedges, to serve

Instructions:

Boil potatoes in salted water until tender, about 4 to 5 minutes. Add beans to the same pot for the last 2 minutes. Drain, rinse with cold water, and transfer to a bowl.
Heat a frying pan over medium-high heat and spray with oil. Season fish and cook for 2 to 3 minutes on each side until fully cooked.
Combine tomatoes, parsley, olives, and dressing with the potato mixture, ensuring everything is thoroughly tossed together. Portion out the salad and fish onto individual plates, then garnish with lemon wedges before serving.

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