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Fish with lime and coriander is such a summer delight, and the baby zucchini salad makes it perfect. Serves 4
500gkingfish or other white fish, skin removed
1lime, rind grated
4 Tbspolive oil
to taste,sea salt
1lime, juice and rind
12 baby zucchini, trimmed
1 cupcoriander leaves
Cut the fish into four pieces. Finely grate the lime rind onto a plate, add 1 Tbsp oil and a sprinkling of salt. Add the fish and turn to coat. Allow to marinate no longer than 5-10 minutes.
Pre-heat char-grill pan over high heat until very hot. Cook the fish two at a time for 2 minutes. Turn over and cook for 1 minute then remove to a plate.
For the zucchini and coriander salad, combine the remaining oil, lime rind, lime juice and salt to taste in the bottom of a bowl. Thinly slice the zucchini lengthways and add to the bowl with the coriander. Toss gently to coat then pile onto the fish to serve.
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