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Pear and rocket salad with grilled fish
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Prep Time:
10 minutes
10 minutes
Cook Time:
5 minutes
5 minutes
Total Time:
15 minutes
15 minutes
Vibrant fish and pear salad with pine nuts, parmesan, and zesty lemon dressing.
Ingredients:
- 42.00 gm lemon juice
- 20.00 ml tarragon, chopped
- 4 x 200g basa fillets
- 100g rocket
- 62.50 ml pine nuts, toasted
- 62.50 ml parmesan, grated
- 2 pears, cored, thinly sliced
Instructions:
- Combine oil, lemon juice, and tarragon in a bowl. Transfer fish to a shallow dish and pour half of the tarragon mixture over it. Ensure fish is evenly coated.
- Combine the rest of the ingredients with the remaining tarragon dressing and set aside.
- Cook the fish in a grill or pan over high heat for 1-2 minutes per side until it turns golden brown and is fully cooked. Accompany it with a refreshing pear salad.
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