Pan-Fried Fish With Herb Walnut Salsa
Recipe: #33880
December 06, 2019
Categories: Fresh Tomatoes, Dinner, Main Dish, Fish, Snapper, Nuts/Seeds, Walnut, Vegetables, Potatoes, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Oven Roast, Stove Top, Diabetic, Gluten-Free, Kosher, No Eggs, Non-Dairy more
"From our weekday newspaper The West Australian. Times are estimated."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (432.4 g)
- Calories 590.8
- Total Fat - 31.3 g
- Saturated Fat - 4.1 g
- Cholesterol - 69.4 mg
- Sodium - 249.1 mg
- Total Carbohydrate - 35.5 g
- Dietary Fiber - 6.3 g
- Sugars - 3.5 g
- Protein - 42.9 g
- Calcium - 103.5 mg
- Iron - 2.4 mg
- Vitamin C - 34.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place potatoes on a large oven tray lined with baking paper and drizzle with 1 tablespoon of the oil and season.
Step 2
Cook in a very hot oven (220C) for about 25 minutes, or until golden and crisp
Step 3
To make salsa, combine all ingredients in a jug with 2 tablespoons of the remaining oil and season and mix well.
Step 4
Heat remaining oil in a large, non-stick frying pan over a medium to high heat and add the seasoned fish, in two batches and cook for about 2 to 3 minutes on each side, or until fish flakes easily and remove.
Step 5
Serve fish with potatoes, lemon wedges, salad leaves and tomatoes and spoon over salsa.
Tips & Variations
No special items needed.
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