Meat Recipes +
 
Grilled Fish
(with Pear & Rocket Salad)

 
 
         
SOURCE       COLES MAGAZINE
         
 

 
INGREDIENTS
 
2 tablespoons olive oil
 
2 tablespoons lemon juice
 
1 tablespoon tarragon, chopped
 
4 x 200g basa fillets
 
100 g rocket
 
1/4 cup pine nuts, toasted
 
1/4 cup parmesan, grated
 
2 pears, cored, thinly sliced
 
 
INSTRUCTIONS
 
1.   Whisk together oil, lemon juice and tarragon. Place fish in a shallow dish and pour over half the tarragon mixture. Turn to coat.
 
2.   Toss together remaining ingredients and remaining tarragon dressing. Set aside.
 
3.   Grill or pan-fry fish for 1-2 mins each side, until golden and cooked through. Serve with pear salad.