Colourful and tasty, this fresh fish salad makes a great addition to any occasion.
Colourful and tasty, this fresh fish salad makes a great addition to any occasion.
| 1 pack |
Sealord Hoki Three Seed Crumb Fillets
|
| 1/2 | Medium red onion, finely sliced |
| 6 | Small tomatoes cut in quarters |
| 1 | Large capsicum thinly sliced |
| 5 | Anchovy fillets, chopped (optional) |
| handful | Capers (optional) |
| 1/4 cup | Basil leaves |
| squeeze | Vinegar or lemon juice to dress |
Heat the oven to 200°C.
Place the Sealord Three Seed Crumb Hoki fillets on a baking tray and bake for 12 minutes each side.
Put the onions in a bowl with tomatoes, capsicums, capers and anchovies.
Dress with oil and vinegar or lemon juice. Season with salt and pepper.
When the fish is cooked, cut into pieces and arrange over the salad then scatter with basil leaves.
Put the lemon juice and finely sliced red onion together in a bowl for 2 minutes before adding the other ingredients. This removes the raw taste of the onion.
per serving | per 100g | |
|---|---|---|
Energy | ||
Protein | ||
Carbs | ||
Fats |
*Nutrition figures are averages only
