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Seared Tarakihi

Name: Seared Tarakihi
Cook time: 20 min
Yield: 4
Cuisine: Mediterranean

with baby potatoes and olive butter sauce

Ready in around 20 mins

RECIPE FACT:

A delicacy and staple of the Mediterranean, olives are rich in heart-healthy monounsaturated fats, abundant in antioxidants, and a valuable source of dietary fibre.

Nutritional Info:

Energy: 1,831kJ (438kcal)
Protein: 33g
Carbohydate: 25g
Sugars: 7g
Fat, total:32g
Saturated:3g
Sodium:697mg
Contains:Fish, Gluten, Milk, Sulphites, Wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Top and tail the green beans and cut in half. Roughly dice the mixed olives. Finely chop the parsley discarding the stalks. Finely slice the radishes and add to a salad bowl with the baby leaves. Just before serving, pour in the tarragon dressing and buckwheat sprinkle. Season with salt and pepper then toss to combine.
2. TO COOK THE VEGETABLES:
Place a non-stick frying pan with a drizzle of oil over a medium-high heat. Once hot, add the steamed baby potatoes and cook for 4-5 mins stirring occasionally. Add the beans, season with salt and pepper then cook for 2-3 mins. Remove from the pan, cover and keep warm.
3. TO COOK THE FISH:
Remove the tarakihi fillets from their packaging and pat dry with a paper towel. Place 4-5 Tbsps of flour onto a plate and season with salt and pepper. Coat the fish in the seasoned flour. Place the pan back over a medium-high heat with a generous knob or two of butter. Once the butter has melted, add the fish and cook for 1-2 mins each side. Add the olives and parsley and cook for a further 30-60 secs.
TO SERVE:
Arrange tarragon dressed salad onto plates with potatoes and beans. Top with seared tarakihi and spoon over olive butter sauce.