Recipe courtesy of 'Seafood Kitchen' by Vicki Wild.
For the salsa, heat the olive oil over medium heat in a large frying pan. Add the onion and saute for 1-2 minutes. Add tomato, apple, cucumber, thyme and half the chervil. Cook for 1 minute. Remove from heat and transfer salsa mixture to a bowl. Spoon over the lime juice and set aside.
Return the frying pan to the heat, add a little olive oil and pan-fry the fillets until slightly golden, about 2 minutes each side. To serve, place the fillets on serving plates and top with salsa and the remaining chervil.
Makes 4 servings
| Prep Time: | 15 mins |
| Cooking Time: | 10 mins |
| Ready in: | 25 mins |
Suitable for: |
|
| Dinner | |
Print version
Email recipe
More recipes
Previous page
| Nutritional Information - Per Serve | |
| Kj | 2269 kj |
| Calories | 542 kcal |
| Fat | 23.6 g |
| Saturated Fat | 4.4 g |
| Total Carbohydrate | 18.7 g |
| Total Protein | 56.3 g |
| Fibre | 5.1 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
