White Fish, Sauteed Silverbeet with Orange Pine Nut Vinaigrette

White Fish, Sauteed Silverbeet with Organe Pine Nut Vinagrette

Serves 4-6

Ingredients

Orange and Pine Nut Vinaigrette
1/3 Cup Extra Virgin Olive Oil
1/4 Cup Apple Cider Vinegar
1 Shallot, chopped finely
Handful of Fresh Herbs (Dill, Basil, Parsley, Tarragon or whatever you like)
2 Tablespoons Raw Honey
1 Juice Orange and Zest
Himalayan Pink Salt and Freshly Cracked Black Pepper
1/4 Cup Pine Nuts, toasted

Fish and Silverbeet
4 Pieces of Thick White Fish Fillets
Olive Oil
Himalayan Pink Salt and Freshly Cracked Black Pepper
2 Shallots, finely chopped
Bunch of Silverbeet, sliced

    Method

    1. Preheat oven to 180C.
    2. In a bowl add all vinaigrette ingredients and combine well, set aside.
    3. In a large frying pan, add olive oil, season the fish with salt and pepper and pan fry fish on both sides until you see a golden coating. Transfer to an oven tray and finish cooking in the oven until fish is cooked through. Cooking time will vary depending on the thickness of the fish.
    4. In the same large frying pan, add olive oil and sauté the shallots for 1-2 minutes, then add silverbeet, season with salt and pepper and cook stirring until the silverbeet is wilted and still bright green in colour.
    5. Divide silverbeet up amongst plates, add fish, then spoon over vinaigrette. Enjoy!