White fish salad with olive vinaigrette
43 minutes
Cod is steamed with herbs, then flaked and tossed with artichokes and tomatoes in this delicious salad.
Lynn Lewis
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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
- 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.
- 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.
- Halve tomatoes, remove seeds and slice into rounds. Cut artichokes into small pieces. Arrange tomatoes, artichokes, parsley and fish pieces on a large platter.
- 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.
