Pan fried tarakihi

Name: Pan fried tarakihi
Cook time: 20 min
Yield: 4

with dukkah roasted vegetables and a lemon butter cream sauce

Ready in around 20 mins

RECIPE FACT:

The oldest pumpkin seeds have been found in Mexico and date back to between 7,000-5,500 B.C.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking

Preheat oven to 210°C (fan bake).
1. TO PREPARE AND COOK THE VEGETABLES:

Cut the capsicum in half and remove all the seeds then dice into 2 cm cubes. Cut the courgette in half lengthways then cut into 2cm pieces. Place the pumpkin wedges onto an oven tray lined with baking paper in a single layer. Place the courgette and capsicum around the pumpkin. Sprinkle over the dukkah and drizzle with olive oil and season with salt and pepper. Bake in the pre-heated oven for 10 mins.
2. TO PREPARE THE GREEN BEANS:

Trim the ends off the green beans and discard. Cut the green beans in half. When the pumpkin, courgette and capsicum has cooked for 10 mins, add the green beans to the tray and cook all for a further 10 mins.
3. TO COOK THE TARAKIHI FILLETS:

Remove the tarakihi fillets from their packaging and pat dry with a paper towel and cut any large fillets in half. Season with salt and pepper. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat and once the pan is hot add the fish fillets and cook on each side for 1-2 mins. Lift the fish fillets out carefully using a fish slice. Wipe out the pan. Add the lemon butter cream sauce to the pan and bring to a simmer over a low heat.
TO SERVE:

Divide the dukkah roasted vegetables between plates. Top with tarakihi fish fillets and spoon over the lemon butter cream sauce.