serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 8 skin-on Coorong mullet fillets (or King George whiting)
- Salt and black pepper
- 2 tbsp (40 ml) vegetable oil
- Lemon pepper, for sprinkling
- Lemon cheeks, to serve
For the salad
- 200 g mixed lettuce leaves
- 125 g cherry tomatoes, halved
- ¼ red onion, thinly sliced
- ½ red capsicum, thinly sliced
- 4 baby cucumbers, thinly sliced
- 1 avocado, diced
- 100 g feta cheese, cubed
- ¼ cup stuffed olives, halved
For the dressing
- ¼ cup (60 ml) white wine vinegar
- ½ lemon, juiced
- ½ cup (125 ml) olive oil
- Salt and black pepper
Instructions
- Sprinkle the fish fillets on both sides with salt and black pepper. Heat the oil in a large frying pan over medium-high heat. Add the fish, skin-side down and cook for 2 minutes. Sprinkle with a little lemon pepper, then turn and cook until both sides are golden and the fish is cooked through.
- Meanwhile, vombine the ingredients for the salad dressing in a jar and shake well to combine. Taste and adjust the seasoning to your preference.
- Combine the ingredients for the salad in a large salad bowl. Drizzle with the dressing and toss gently to combine.
- Serve the pan-fried fish with the salad, with lemon cheeks on the side.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
