Chargrilled Fish

with Greens and Mint Vinaigrette

  • Gluten Free
  • Paleo
  • Seafood
  • Low Calorie
  • Low Carb
  • Keto
  • Contains Dairy

Looking for a healthy way to spice up your favorite fish? This vinaigrette is the perfect go-to served with the fresh, delicate flavours of herbs.

  • 0.0 min

    Preheat the oven to 160C.

  • 0.5 min

    Finely chop the fresh mint

  • 1.5 min

    Trim the green beans and halve the cherry tomatoes.

  • 4.0 min

    In a bowl, mix together the mustard, apple cider vinegar, honey, mint and 2/3rds of the oil to make the vinegrette mixture.

  • 5.5 min

    Whisk the vinegrette mixture until well combined and slightly thickened.

  • 6.5 min

    In a frying pan, add the remaining olive oil and heat over medium-high.

  • 7.0 min

    Season the fish with salt and pepper.

  • 8.0 min

    Place the seasoned fish in the frying pan and cook until the browned lightly on both sides.

  • 12.0 min

    Remove the fish from the pan, place on a baking tray and put in the oven to bake (5-10mins).

  • 13.0 min

    Pour off excess oil from the pan and place back on the heat.

  • 14.0 min

    Add the butter, green beans and asparagus to the pan and cook until the skins are beginning to blister.

  • 17.0 min

    Add the cherry tomatoes for the last few minutes.

  • 19.0 min

    When the vegetables are ready, distribute among serving plates.

  • 21.0 min

    Serve the fish atop the vegetables accompanied by the mint vinegrette.

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  • Ingredients

    Honey,

    Butter

    Cherry Tomatoes, halved

    Asparagus

    Green Beans, trimmed

    Fresh Mint, finely chopped

    Nile Perch

    Olive Oil

    Apple Cider Vinegar,

    Wholegrain Mustard,

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