Pan fried tarakihi

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

with summer potato salad

Ready in around 20 mins

RECIPE FACT:

Did you know, avocado is a fruit, not a vegetable!

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Trim the ends off the green beans and then cut in half. Trim the ends off the courgettes and discard and cut in half lengthways then slice into 1 cm halfmoons.
2. TO COOK THE POTATOES AND VEGETABLES:

Heat a drizzle of oil in a large non-stick frying pan over a medium-high heat. When the pan is hot add the steamed gourmet potatoes and sauté for 4-5 mins turning regularly to brown all over. Add the courgettes and green beans and cook for a further 3-4 mins until they are tender. Place into a serving bowl with the baby spinach and 1 tbsp of avocado sour cream. Season with salt and pepper and toss before serving.
3. TO COOK THE FISH:

Remove the tarakihi fillets from its packaging and rinse under cold water. Pat dry with a paper towel and cut any large fillets in half. Season with salt and pepper. Heat a drizzle of cooking oil and a knob of butter in a non-stick frying pan over a medium-high heat. 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.
TO SERVE:

Divide the warm potato salad between plates then top with tarakihi fillets, a dollop of avocado sour cream and a sprinkle of sumac almonds.