Copyright John Paul Urizar
www.johnpaulurizar.com.au
Here's a dish you can make in less than 20 minutes that looks as good as anything you'd find in a restaurant. The array of flavours in the sprouts means you need to nothing more to the fish than simply pan frying it - but don't forget to add pepper at the end (see note).
Steam the Brussel sprouts for approx 4 minutes until just tender. Dry roast the almond slivers until golden. Heat the tea oil gently in a pan and add the anchovy. Toss through the sprouts to ensure they are covered in the anchovy oil, drizzle with lemon juice, thyme and lemon zest.
Heat a little oil in a non stick pan and pan fry the fish for 3 minutes each side.
Serve the fish over the sprouts topped with slivered almonds and black pepper.
Note: Black pepper is one of the 3 components used in Ayurvedic medicine. It's believed to help enhance the bioavailability of other nutrients - so the next time the waiter asks if you want pepper, say yes.
Makes 4 servings
| Prep Time: | 5 mins |
| Cooking Time: | 15 mins |
| Ready in: | 20 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1404 kj |
| Calories | 336 kcal |
| Fat | 15.7 g |
| Saturated Fat | 2.1 g |
| Total Carbohydrate | 2.7 g |
| Total Protein | 43.4 g |
| Fibre | 4.2 g |
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