Pan Fried Fish with Mango Summer Salsa & Rocket
Fish with a summer flavour! Who doesn't love fish with some wonderful, fresh flavours especially a summery salsa. In this recipe you will use peaches and mango with some red onion and red wine vinegar and have yourself a winner. Served on a bed of rocket, this recipe is beautiful to boot! Share your #youplateit moment with us on Instagram and make your friends jealous!
Ingredients
- 2 Fish Fillets
- 2 Peach
- 1 Small Bunch of Coriander
- 1 Mango
- 1 Red Onion
- 1 75 Gram Pack of Rocket & Baby Spinach
- 2 Tablespoons of Red Wine Vinegar & Honey
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
Prepare Ingredients:
Wash the fresh produce. In a bowl, combine salsa ingredients: Dice peach and mango into 1 cm pieces. Finely dice ½ red onion (you will have remainder). Pick coriander leaves and roughly chop (reserving a few leaves for garnish). Set aside salsa.
Cook Fish:
Pat dry fish with paper towel. Heat oil in a large pan over medium-high heat. Season fish with salt and pepper and add to pan. Cook, turning once, until browned and almost opaque in the centre, about 5 minutes.
Dress Salsa:
Meanwhile, add the red wine vinegar & honey dressing to the salsa (reserving 2 teaspoons for the salad greens). Toss to combine.
Prepare Greens:
Toss spinach and rocket with reserved dressing and divide among plates.
You Plate It:
Serve fish onto bed of spinach and rocket and top with salsa. Garnish with remaining coriander leaves. Enjoy!
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