Pan-Fried Ling with Tomato and Olive Medley Recipe

番茄橄榄什锦煎菱形菜谱

4.8

这道番茄橄榄什锦煎鳕鱼是一道美味又健康的菜肴，展现了鳕鱼的柔嫩口感，搭配鲜美可口的番茄橄榄沙拉。这道菜非常适合清淡的晚餐或精致的午餐，为您的餐桌带来地中海风味。

Ingredients:

  • 4 鳕鱼片
  • 盐和胡椒，调味
  • 2汤匙橄榄油
  • 1 杯樱桃番茄，对半切开
  • 1/2 杯黑橄榄，去核，对半切开
  • 1/2 小红洋葱，薄片
  • 1/4 杯新鲜罗勒叶，撕碎
  • 2 汤匙橄榄油（用于沙拉）
  • 1 汤匙香醋
  • 新鲜罗勒叶，用于装饰

Instructions:

  1. Prepare the Salad
    1 Prepare the Salad

    In a large bowl, combine the cherry tomatoes, black olives, red onion, and fresh basil. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper, then toss gently to combine. Set aside to let the flavours meld.

  2. Cook the Fish
    2 Cook the Fish

    Season the ling fillets with salt and pepper. Heat olive oil in a large frying pan over medium-high heat. Add the fish fillets and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove from the pan and set aside.

  3. Assemble and Serve
    3 Assemble and Serve

    Arrange the tomato and olive salad on a serving platter. Place the cooked ling fillets on top of the salad. Garnish with extra basil leaves and serve immediately.

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