|Lemon and Herb Fish with Cherry Tomatoes
This simple dish uses the same zesty, herby mixture for cooking the fish and dressing the tomatoes.
Using a variety of coloured tomatoes adds to the visual appeal.
1 cup olive oil
1/4 cup lemon juice
1 tablespoon finely grated lemon zest
2 tablespoons chopped fresh herbs, eg parsley, dill, thyme
2 cloves garlic, crushed
1 teaspoon sea salt
Cracked pepper to taste
1/2 cup fine polenta (or panko breadcrumbs)
6 portions fish (use thick fillets of even size and thickness)
300g mixed cherry tomatoes, halved
Combine olive oil, lemon juice, zest, herbs, garlic, salt and pepper. Lay out fish fillets and sprinkle polenta over to coat both sides.
Heat half the oil mixture in a large frying pan and add fish. Cook 3-4 minutes each side over medium heat until golden and cooked through. Toss cherry tomatoes with rest of oil mixture and arrange on a platter. Top with warm fish and serve.Serves 6
Mixed Bean Salad with Minted Lime and Chilli Dressing
Mint jelly and fresh mint give this big, beany salad a bright, zingy flavour.
250g green beans
2 x 420g cans mixed beans, rinsed and drained
420g can chickpeas, rinsed and drained
1 small red onion, finely diced
2 tablespoons chopped flat-leaf parsley
2 radishes, finely sliced
1/2 cup light olive oil
2 tablespoons mint jelly
2 limes, juice and finely grated zest
10 mint leaves, shredded
1 clove garlic, crushed
1 teaspoon flaky sea salt
1 red chilli, finely diced
Top and tail beans and cut in half lengthways (or use a bean slicer). Blanch in boiling water for 1 minute then refresh under cold water.
In a large bowl combine canned beans, chickpeas, red onion, parsley and blanched beans. Toss gently.
Place dressing ingredients in a jar and shake well to combine. Add dressing and sliced radishes to bean mix and toss through.
Story: Jo Wilcox
Photographs: Aaron McLean
Stylist: Claudia Kozub