A colourful winter fish salad featuring golden pan-seared fish portions atop a bed of leafy greens, roasted Brussels sprouts, walnuts, red onion, and blue cheese.

Winter Fish Salad

illustration of wave line
  • 32 Mins
  • Serves 2
  • 9 Ingredients

Ingredients

1 pack
Sealord Three Seed Crumb Hoki Fillets
1/2 cup Walnuts, roughly chopped
200g New potatoes, peeled & cut in half
1 tbsp Pesto
1 Red onion, thinly sliced
1 tbsp White wine vinegar
2 cups Watercress
80g Blue cheese, crumbled (or feta cheese)
1 Lemon, cut into segments

 

Directions

Step 1 of 9

Preheat an oven to 190­°C.

 

Step 2 of 9

Place the new potatoes into a pot of boiling salted water and cook for 10-12 minutes until cooked through. Remove and cool to room temperature.

 

Step 3 of 9

Cook the Sealord Three Seed Crumb Hoki fillets as per packet instructions.

 

Step 4 of 9

Place the walnuts onto a baking tray and toast for 10 minutes in the oven. Keep an eye on them so they don't burn!

 

Step 5 of 9

Mix the red onion and white wine vinegar in a small bowl.

 

Step 6 of 9

Gently fold the pesto through the potatoes.

 

Step 7 of 9

Place the watercress, new potatoes, red onions and crumbled cheese onto a platter. Top with a piece of warm Three Seed hoki.

 

Step 8 of 9

Sprinkle with the walnuts and squeeze over lemon.

 

Step 9 of 9

Season with salt and pepper to taste.

Nutritional Information

Per Serving

2930kJ
Energy
0%
33.6g
Protein
0%
43.6g
Carbs
0%
42.5g
Fats
0%

Per 100g

771kJ
Energy
0%
8.8g
Protein
0%
11.5g
Carbs
0%
11.2g
Fats
0%
per serving
per 100g
Energy
2930kJ
771kJ
Protein
33.6g
8.8g
Carbs
43.6g
11.5g
Fats
42.5g
11.2g

*Nutrition figures are averages only