LEMON PEPPER FISH ON CIABATTA
October 4, 2018
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Lemon pepper fish on ciabatta with lots of fresh salad is a delicious spring meal. There are a few different parts to prepare, but all are quick and easy!

Lemon pepper fish on ciabatta with lots of fresh salad is a delicious spring meal. There are a few different parts to prepare, but all are quick and easy!

The Chioggia beetroot adds such a pretty, vibrant colour to the meal. It’s not the easiest to find, but regular or yellow beetroot, radishes or red onion all make great substitutes.

 

PRINT RECIPE PDF

 

Lemon pepper fish on ciabatta with lots of fresh salad is a delicious spring meal. There are a few different parts to prepare, but all are quick and easy!

LEMON PEPPER FISH ON CIABATTA

Difficulty: Easy
Ready In: 35 minutes
Serves: 4

Lemon pepper fish on ciabatta with lots of fresh salad is a delicious spring meal. There are a few different parts to prepare, but all are quick and easy!

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Ingredients

PICKLED BEETROOT

  • 2 Tbsp white vinegar
  • 2 Tbsp water
  • 1 tsp sugar
  • 1/8 tsp salt
  • 2 Chioggia beetroot*

BREAD

  • 1 loaf ciabatta bread
  • 1 1/2 Tbsp olive oil

FISH

  • 3 Tbsp plain flour
  • 2 tsp lemon pepper
  • 500 g white fish fillets (4 pieces/1lb 2oz)
  • 1 Tbsp butter
  • 1 Tbsp olive oil

SALAD

  • 2 tomatoes
  • 1 Lebanese cucumber
  • 2 Tbsp sunflower seeds
  • 70 g baby spinach (2.5oz)
  • Handful of microgreens (optional)

DRESSING

  • 1/2 cup plain, unsweetened yoghurt (125ml)
  • 2 Tbsp mayonnaise
  • Zest of 1 small lemon
  • 1 Tbsp lemon juice
  • 1 Tsp lemon pepper

Instructions

  1. PREPARE BEETROOT

    In a medium-size bowl, whisk together vinegar, water, sugar and salt. Thinly slice beetroot and place in the liquid. Leave to pickle while you prepare the meal.

  2. PREPARE BREAD

    Thickly slice bread and brush all over with oil. Season with a little salt and pepper.

  3. PREPARE FISH

    Combine flour and lemon pepper on a large plate. Dip the fish in the flour mixture to coat.

  4. PREPARE SALAD

    Cut tomatoes into wedges. Slice cucumber into rounds and cut in half.

  5. MAKE DRESSING

    Whisk together yoghurt, mayonnaise, lemon zest and juice and lemon pepper.

  6. COOK MEAL

    Heat a large chargrill pan or frying pan over medium-high heat. Cook bread until lightly charred on both sides. Alternatively, you could toast the bread.

  7. In a large frying pan (use the hot pan from step 6, if applicable) on medium-high heat, toast the sunflower seeds for the salad.

  8. Using the same pan and heat, add the butter and oil for the fish. When butter is bubbling, place the fish fillets in the pan. Cook until golden on both sides and cooked through.

  9. SERVE

    While fish is cooking, divide bread between serving plates. Top with spinach, tomatoes, cucumber and drained beetroot. Place fish on top, followed by a dollop of dressing and a sprinkle of seeds and microgreens, if using.

Recipe Notes

* Chioggia beetroot is a pink skinned beetroot with stripy pink and white flesh. They’re not the easiest to find; however, you can use regular or yellow beetroot, radishes or red onion instead. All work well with this meal and will pickle nicely!
WINE MATCH: Try a Riesling or Sparkling Wine.
GLUTEN-FREE OPTION: Replace bread with gluten-free bread. Use gluten-free plain flour. Ensure mayonnaise is gluten-free.
INGREDIENT SWAPS: You can use any type of white fish for this recipe. I used Mahi Mahi. Tuna would also work well.
ADD ONS: Avocado and feta cheese would be delicious additions. If you are making this as part of the weekly menu, you will likely have some extra feta from the fettuccine recipe that you can use.
STORING AND REHEATING: Store bread, fish, salad and dressing separately. Reheat bread in the toaster and fish in the microwave. Assemble just before serving.

 

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