I truly feel a bit more like a farm girl today... although i did not do any amount of hard labour... it was all in previous preparation as to why i feel this way. Those who have been following for a while have seen the transformation of our vegie garden go from a pile of grass to a thriving (well almost) vegie garden. Today i was able to skip down with gumboots on and basket in hand to collect some fresh produce for our dinner tonight..... and that is why i feel all farm girlish! Most of the produce i was able to collect were things that grew quite quickly such as our radish's, baby silverbeet leaves and rocket.... the lemons have been growing for a while now. I had a recipe in mind that i wanted to whip up for dinner that was fresh, low fat and bursting full of goodness meanwhile using my farm fresh produce!!
Ingredients:2 x Fillets of Fish (I used Sweet Lip but you could use any fish such as salmon or tuna as well)
1 Cob Corn, kernels sliced off
1/2 Capsicum Diced
3 x Shallots, Finely Sliced
3 x Radishes, Finely Sliced
2 x Tomatoes, Diced
1/2 Avocado, Diced
Handful baby Silverbeet of baby Spinach Leaves
Handful of Rocket
Zest of 2 x Lemons
1/4 Cup White Wine
1/2 Tsp Garlic
1/2 Bunch Coriander
2 x Tbsp Red Wine Vinegar
2 x Tbsp Lemon Juice
3 x Tbsp Capers
1. Dice and slice all ingredients and set corn, capsicum, shallots and radish's aside in a bowl together and do the same with the tomatoes, avocado and silverbeet. Place the rocket on serving plates.
2. Place fish in a frypan and sprinkle with lemon zest, salt & pepper and fry until just cooked through, set aside on a tray loosely covered with foil to keep warm and sprinkle extra lemon zest on each fillet.
3. Place corn, capsicum, shallots, radish and garlic into pan and cook for two minutes. Add tomato and avocado mixture and add white wine and place a lid on and cook for a further minute. Take lid off and add coriander into mixture and stir through. Serve over rocket leaves.
4. Place red wine vinegar, lemon juice and capers into the same fry pan. Simmer sauce for 1 minute. Meanwhile plate up fish on top of corn and capsicum mixture.
5. Spoon sauce over the fish and garnish with a sprig of coriander.
Enjoy with a nice glass of chardonnay!
A nice addition to this recipe would be exchanging the fresh lemon zest for preserved lemon zest. It would really lift the dish to new heights........ now i didn't get to give it a go this time round as my currant batch of lemons are still in the midst of preserving but i will be pulling these little babies out next time!
For preserved lemon recipe.... Click Here
Now what more could you ask for on a beautiful spring/summer night with the crickets humming in the background, crisp cool glass of wine and a special someone by your side!
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