White fish salad with olive vinaigrette

    White fish salad with olive vinaigrette

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    43min


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    Cod is steamed with herbs, then flaked and tossed with artichokes and tomatoes in this delicious salad.

    Ingredients
    Serves: 4 

    • 500g blue–eye cod or other firm white fish fillets
    • 1 tablespoon olive oil
    • ½ teaspoon black peppercorns
    • 1 sprig rosemary, 2 sprigs oregano, 2 sprigs thyme and 1 bay leaf tied in a bunch
    • 1 small lemon, thinly sliced
    • 3 large tomatoes
    • 6 marinated artichoke hearts
    • 4 tablespoons finely chopped fresh flat–leaf parsley
    • olive vinaigrette
    • 1 tablespoon olive oil
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon lemon juice
    • 2 cloves garlic, finely chopped
    • 15 pitted green olives and 15 pitted black olives, finely chopped
    • ½ teaspoon dried thyme
    • ½ teaspoon dried oregano
    • salt and freshly ground black pepper

    Directions
    Preparation:35min  ›  Cook:8min  ›  Ready in:43min 

    1. Cut fish fillets into small pieces. Brush a steamer basket with oil and add fish. Place peppercorns, bunch of herbs and lemon slices in a large saucepan.
    2. Pour in water to a depth of about two fingers, taking care water does not touch fish in steamer basket. Insert steamer basket and bring water to a boil. Cover fish and cook 5 to 8 minutes, depending on its thickness. Remove steamer basket from saucepan and let fish pieces cool in it.
    3. Halve tomatoes, remove seeds and slice into rounds. Cut artichokes into small pieces. Arrange tomatoes, artichokes, parsley and fish pieces on a large platter.
    4. To make olive vinaigrette, whisk oil, vinegar, lemon juice and garlic until combined. Fold in olives and herbs; add salt and pepper to taste. Drizzle over salad.

    cook's tip

    For maximum flavour, marinate the fish pieces in the vinaigrette for up to 2 hours. Then combine with the rest of the ingredients.

    white fish salad with fennel and sun-dried tomatoes

    Cut 500g firm white fish fillets into pieces and cook as for main recipe. Slice 2 small fennel bulbs finely and arrange on a platter. Spread fish on top. Sprinkle with 1 teaspoon fennel seeds. * Drain 8 sun-dried tomato halves in oil, chop finely and sprinkle over salad. Whisk 2 tablespoons lemon juice with 4 tablespoons olive oil and drizzle over salad. Sprinkle with salt and coarsely ground pepper.

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