Ingredients
- 4 firm white fish fillets (e.g. monk, gurnard, cod) cut into chunks (Harbour Fish)
- A little flour of your choice for dusting
- 400g beetroot (Ettrick Gardens, Oamaru Organic's)
- 2 tbsp lemon infused olive oil (Dunford Estate)
- juice of 1 lemon
- 1 tsp caster sugar
- pinch of salt
- pinch of pepper
- For the tomato-mint salad:
- 10 mint leaves (Janefield Hydroponics)
- 200g ripe tomatoes, halved or diced depending on size (Kakanui Produce, Ettrick Gardens, Waewae Permaculture)
- 1 tbsp virgin olive oil (Dunford Estate)
Vendors
Pan-fried fish with beetroot and tomato mint salad
Method
- Wash and peel the beetroot then slice very thinly, set aside
- For the dressing, whisk together the oil, lemon juice, sugar, salt and some freshly ground pepper
- Finely chop half the mint leaves, leaving the other five whole
- In a bowl, combine the tomatoes, both chopped and whole mint leaves
- Gently toss through the beetroot and the olive oil dressing
- Season with salt and pepper, set aside
- In a sauté pan over a medium heat, add a slug of olive oil and a knob of butter
- Lightly dust the fish pieces in flour and add to the pan
- Sauté until just cooked and lightly coloured
- Serve immediately with the beetroot and salad
