Fish
A one pan Greek style fish with green beans tossed with chilli, a splash of lemon and toasted slivered almonds.
No Fish option - replacement is chicken tenderloins.
No Fish option - replacement is chicken tenderloins.
1. Heat a frypan over medium-high heat with 1 tbsp oil. Slice leek, grate carrot and crush garlic. Add to pan as you go with 2 tsp oregano, 2 tsp paprika and 3 tsp miso paste. Cook for 5 minutes, or until tender.
2. Halve cherry tomatoes and add to pan with crushed tomatoes and 400ml water. Simmer for 10 minutes. Season with salt and pepper.
3. Toast almonds in a pan over medium-high heat for 1-2 minutes, or until golden. Remove and reserve pan.
4. Half fill the pan with water and bring to a simmer. Trim beans, blanch in water for 1-2 minutes. Drain and return to pan. Finely chop chilli and zest lemon. Toss with beans, almonds, 2 tbsp olive oil and 1/2 lemon juice. Season with salt and pepper. Remove from heat.
5. Add fish to simmering sauce and cook for 4-5 minutes, or until cooked through, turning half way if needed.
6. Divide between plates and crumble over feta. Garnish with chopped parsley. Serve with bean salad and lemon wedges.
Notes:
You can freeze any leftover miso paste for next time!
No Fish option - replacement is chicken tenderloins.
Increase cooking time to 10 minutes or until cooked through.
2. Halve cherry tomatoes and add to pan with crushed tomatoes and 400ml water. Simmer for 10 minutes. Season with salt and pepper.
3. Toast almonds in a pan over medium-high heat for 1-2 minutes, or until golden. Remove and reserve pan.
4. Half fill the pan with water and bring to a simmer. Trim beans, blanch in water for 1-2 minutes. Drain and return to pan. Finely chop chilli and zest lemon. Toss with beans, almonds, 2 tbsp olive oil and 1/2 lemon juice. Season with salt and pepper. Remove from heat.
5. Add fish to simmering sauce and cook for 4-5 minutes, or until cooked through, turning half way if needed.
6. Divide between plates and crumble over feta. Garnish with chopped parsley. Serve with bean salad and lemon wedges.
Notes:
You can freeze any leftover miso paste for next time!
No Fish option - replacement is chicken tenderloins.
Increase cooking time to 10 minutes or until cooked through.
Leek 1
Carrot 1
Garlic 2 cloves
Miso paste 3 tsp
cherry tomatoes 1 punnet (200g)
Crushed tomatoes 400g
Slivered almonds 1 packet (40g)
Green beans 1 punnet (250g)
Red chilli 1
Lemon 1
white fish fillets 2 packets
Feta cheese 1/2 packet (100g)
Parsley 1 packet
From your pantry:
oil (for cooking + olive), salt, pepper, dried oregano, ground paprika
Carrot 1
Garlic 2 cloves
Miso paste 3 tsp
cherry tomatoes 1 punnet (200g)
Crushed tomatoes 400g
Slivered almonds 1 packet (40g)
Green beans 1 punnet (250g)
Red chilli 1
Lemon 1
white fish fillets 2 packets
Feta cheese 1/2 packet (100g)
Parsley 1 packet
From your pantry:
oil (for cooking + olive), salt, pepper, dried oregano, ground paprika
