Flathead with Broccoli & Kale Salad w/pepitas, Almonds and Parmigiano

Flathead with Broccoli & Kale Salad w/pepitas, Almonds and Parmigiano

Serves 4

Cooking Time: 25 mins

Simple additions of seeds, nuts and cheese make this broccoli salad with fish something you will most definitely be adding to your weekly cycle!

Ingredients

Dried chilli – finely sliced

2

Thyme sprig – leaves picked

4

Garlic clove – minced

4

Kale sprig – removed stem and finely chop leaves

4

Broccoli – broken into small florets

1

Almonds- roughly chopped

80g

Flathead fillet 175g

4

Lemon small – juice and rind

1

Mint sprig – leaves picked

8

Parmesan – shaved with a peeler

100g

Pepitas 

80g

Pantry Items

Olive oil Tbls

8

Butter Tbls

4

Apple cider vinegar Tbls

4

Method

  1. In a pot over the stove, steam the broccoli for 90 seconds. So it is cooked but still, has a slight bite to it. OR an easy way is to place 2cm of water in a bowl, place the stems in the water, cover bowl with a plate and microwave for 90 seconds.
  2. In a small bowl create salad dressing by combining olive oil, white wine vinegar and half the lemon juice.
  3. In a large bowl create salad layered in the following order. Kale on the bottom, top with broccoli, mint leaves, almonds, pepitas, shaved parmesan and half the chilli flakes. Dress the salad and mix through to combine with dressing.
  4. Heat a pan to med-high, lightly grease with a little olive oil, then pan fry flathead for 2 minutes each side. Add garlic, thyme and half the chilli flakes to the pan spooning mixture over the fish whilst cooking.
  5. Once fish is cooked top with soft butter and remaining lemon juice and rind. Serve alongside the salad. ENJOY!


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