In the past 3 weeks or so that this blog has been running, I have been making a conscious effort to eat better. In real terms, that means eating more salad and less meat, and cutting out fast food completely from my diet.
It's working - I'm almost 5kg (11 pounds) smaller than I was 3 weeks ago, and I have been eating like a king.
I'm not a dietitian, but I think the salad factor is the important thing. Basically, the salad becomes the main part of the meal, and the meat becomes the side dish. So to do that, you have to make your salads interesting.
Today, my whole family was home with a cold and everyone was feeling miserable. With some fish defrosting on the bench it would have been really easy to pan-fry the fish as is and squirt some lemon juice over the top, and add a few token lettuce leaves to the meal.
Instead, I spent a little more time on the meal and had this little number on the table within about 20 minutes.
Ingredients
- 2 fillets of fish
- 1/2 a cos lettuce
- 100g feta cheese, according to taste and budget
- cherry tomatoes
- a large bunch of spinach
- 3 cloves of garlic
- breadcrumbs
- 1 egg
- 3 Tbsp milk or cream
- 1/2 a cup of tomato salsa
And for the dressing
- Olive oil
- Red wine vinegar
- 2 Tbsp fresh cream
- finely chopped dill or fennel
- salt and pepper to season
Getting ready
Heat a pan to medium temperature and add some olive oil and butter to the pan. I find the butter tastes better but burns easily, so the mix works well.Mix the egg and the milk in a bowl, and coat each piece of fish with this mixture before covering with breadcrumbs. Fry the fish in the pan for 5-10 minutes until cooked through.
When the fish is done, remove from the pan and put to one side. Add some more oil and butter to the pan and add the chopped spinach and garlic to the pan. Allow the spinach to cook until it's a fraction the size it was (hate it how spinach does that).
While that's cooking, assemble a tomato salsa as per this recipe.
Next, put together a quick salad dressing. This consists of olive oil, red wine vinegar, fresh cream, dill, salt and pepper shaken up in a jar, and adjusted to taste.
Assembly
I assembled my salad in a particular order to look nice for the photo, but if you don't think the kids will be impressed then save yourself the trouble.Start by laying the leaves flat on the plate. Sprinkle cubes of feta cheese and halved cherry tomatoes around the plate then place the fish on top. On top of the fish goes the spinach/garlic.
Next, generously apply tomato salsa across the whole dish, and finish by drizzling the homemade dressing across the top.
Done.
post a comment
Post Comment