Here is a very simple and healthy white fish fillet recipe that I did a while ago. The lemon and ginger bring the zest, and the rocket salad, tomato and orange bell pepper make a delicious accompaniment. With simple recipes like that, there is really no reason not to eat fish more often.
The quantities here serve 2. It needs 15 minutes of preparation and cooking time, and 2 hours of marinating time.
- 450 g of white fish fillets (defrosted if from frozen)
- Juice of a freshly squeezed lemon
- 2 tablespoons of olive oil
- 3 garlic cloves, peeled and finely chopped
- 2 cm of fresh ginger root, peeled and finely chopped
- Salt and pepper
- 3 cups of rocket salad or baby kale
- 1 medium tomato, cut into quarters
- Half a small orange bell pepper, deseeded and diced
Slice the fish in thin fillets and place them in a food container which has a lid.
In a small mixing bowl, whisk together half the lemon juice and 1 tablespoon of olive oil until smooth. Stir in the garlic and ginger. Season with salt to taste.
Pour the marinade above the fish. Brush with the back of a spoon to make sure it covers all the pieces. Put the food container covered in the fridge for at least two hours.
Just before cooking the fish, prepare the salad: in a medium mixing bowl, mix 1 tablespoon of olive oil and the rest of the lemon juice. Season with salt and pepper to taste. Add the rocket or baby kale, tomato and bell pepper. Toss well and dress 2 plates with the salad. Set aside.
Heat a frying pan on high heat – with no oil. When very hot, cook the fish 2 to 2 ½ minutes on each side. Dispose the fish on each plate, and serve at once!