Lemon Pepper Fish With Garden Salad Recipes

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

Steps:

• In a small bowl, whisk the first eight ingredients. Refrigerate until serving., In a salad bowl, combine the salad greens, onion, mushrooms, raspberries and walnuts. Drizzle with dressing; toss to coat. Serve immediately.

Steps:

• Preheat barbecue plate and barbecue grill to medium.
• Place each corncob on a piece of foil and season with pepper and wrap to enclose and put on barbecue plate and close barbecue lid and cook, turning once, for 20 minutes or until the corn is tender and then remove from the barbecue and set aside int he foil.
• Tube the seasoning over each side of fish fillets and then spray each side with cooking spry and put fish on barbecue grill and cook on each side for 2 to 2 1/2 minutes or until just cooked.
• GARDEN SALAD - meanwhile put the salad leaves, snow pea sprouts, tomato and avocado in a medium bowl.
• Put the lemon juice, vinegar and oil in a msall bowl and season with pepper and whisk well to combine - or alternatively put all into a screw top jar, secure lid and shake to mix well and pour dressing over salad and toss to combine.
• Divide the salad between plates and top with fish and sereve with the corncobs.

Steps:

• Zest the lemons into a bowl. Add the juice of the lemons with the pepper, whisk in olive oil then season the dressing with salt, to taste. Toss the tomatoes and greens with dressing and adjust seasoning.

Steps:

• Add 2 tablespoons of salt to a large pot of boiling water. Add the capellini and cook for 3 to 4 minutes, until just al dente.
• Meanwhile, heat a large (12-inch) saute pan, add the butter, and heat until the butter is melted. Add the zest and juice of the 2 lemons. Add 2 teaspoons salt and 1 teaspoon pepper and swirl the pan to combine.
• As soon as the pasta is cooked, lift the pasta out of the water with tongs, allowing most but not all of the water to drain back into the pot, and add all the pasta to the sauce. Cook for one minute, adding pasta water to the sauce with a ladle just enough to keep the pasta moist.
• Transfer the pasta to a serving platter or individual plates. Garnish with more lemon zest, sprinkle with salt and pepper, and squeeze a little lemon juice on top. Serve hot.

Steps:

• Combine the garlic, oil, lemon juice, lemon zest, cracked black pepper, sea salt and the dried oregano in a large bowl. Use the bowl in which you will marinate your fish.
• Add the fish and ensure it is thoroughly coated in the marinade. Cover and refrigerate for 15-20 minutes.
• Line a broiler/griller tray with aluminium foil and place the fish on in a single layer. Broil/Grill the fish for 5-10 minutes each side. Only turn the fish once during the cooking (as you do not want it to fall apart). Grill until the fish is cooked.
• Serve with a salad or veges.

Steps:

• Toss the vegetables with the garlic, herbs, olives and oil. Season and tip onto a tray lined with baking parchment. Open-freeze the veg until solid, then transfer to a large freezer bag and put in the freezer.
• Whizz the breadcrumbs until fine, then toast for a few secs in a dry frying pan, shaking to prevent them burning. Tip into a bowl and mix with the lemon zest, pepper and a large pinch of salt. Tip into a small freezer bag and pop in the freezer. Both the vegetables and crumbs can be frozen for up to 3 months.
• To cook from frozen, heat oven to 200C/220C fan/gas 7. Tip the vegetables into a roasting tin and cook for 15 mins. Meanwhile, dust the frozen fish in flour, brush lightly with the egg and cover with the frozen breadcrumbs. Pop the fish onto a grill rack and sit above the veg. Bake for 25 mins until the fish is cooked. Serve with lemon wedges.