The Dinner Planner

 

Warm Zucchini, Tomato and Bean Salad with Pan Fried Fish

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Total Time 20 minutes
Servings 4

Ingredients
 

  • 4 125 gram fish fillets - we used barramundi.
  • 1 tbsp olive oil
  • 2 400gram tinned butter or cannellini beans
  • 4 roma tomatoes
  • 1 zucchini
  • 80 grams goats cheese
  • 1 lemon
  • ½ cup parsley - roughly chopped

Instructions
 

PREP

  • Drain and rinse the beans. Cut the tomatoes and zucchini into a small dice (about the size of the beans).

MAKE

  • In a large non-stick pan on medium high, heat through the zucchini and tomatoes for about 5 minutes. Add the beans and stir through. Cover and set aside while you cook the fish.
  • Heat the oil in another pan on medium. Season the fish with salt and pepper. Add to the pan and cook for approx 3 minutes each side (longer if they are thicker fillets)
  • Stir the goats cheese and parsley through the bean mix. Squeeze over the lemon juice.. Season with salt and pepper. Divide among plates and top with fish.

Tips and Variations

Don't like goats cheese? Swap out for feta (but give the goats cheese a go because it lends a beautiful flavour to the dish - we used Meredith Dairy)
VEGETARIAN -  Stir through 120 grams of baby spinach and add an extra zucchini.
GLUTEN FREE

Nutrition

Calories: 367kcal | Carbohydrates: 35g | Protein: 41g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 72mg | Sodium: 578mg | Potassium: 594mg | Fiber: 11g | Sugar: 2g | Vitamin A: 986IU | Vitamin C: 34mg | Calcium: 186mg | Iron: 6mg

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