meat and fish | fish drizzled with warm tomato vinaigrette
Serves 2
This is ridiculously easy and quick to make, is extremely healthy and looks fantastic! You could have it for an everyday supper, but it would be equally good for guests. And it wouldn't make you break out in a sweat!
Wheat free, dairy free, nut free version...
Ingredients...
- 2 portions of fish (I tend to use either cod, haddock or salmon for this one, but you use whichever you prefer and can afford).
- Small punnet of small tomatoes cut into quarters.
- Juice of one lime
- Dessert spoon of red wine vinegar.
- Dessert spoon of oil - optional
- Chopped spring onions (but equally, you could use basil or chives).
- Pepper
- Extra oil for pan-frying if you choose that method
Method...
- You can either pan fry the fish or bake it in the oven whilst you make the dressing. I tend to bake mine in a foil parcel and crimp the foil together so that the fish steams and bakes for about 20 minutes at 170ºC. I must admit, I usually go for the baking option, mostly because I can then forget about the fish whilst I'm making the dressing and getting everything else ready! But also, it's healthier.
- Whilst the fish is cooking, heat the oil in a pan, add the tomatoes and cook for a few minutes.
- Add the lime juice, the vinegar and the chopped spring onions.
- Once the fish is ready, serve immediately and drizzle the tomatoes and juice over the top. Add a sprinkling of black pepper if you wish.
Maybe serve with...
Lovely on a bed of rocket or wilted spinach, and/or asparagus. But I have served with salad, rice, new potatoes, other green vegetables... and generally, whatever I have in the fridge at the time!
For those able to eat dairy ...
You could always pan fry the fish in a little butter.
For those able to eat wheat ...
Serve with your favourite hot bread.
If you have fish leftover, see marvelous multi-purpose salmon, chicken and tarragon provençal, quick chic salmon, fish drizzled with warm tomato vinaigrette, Italian fish soup and mango pepper boats.
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