Fish with Plum & Herb Salad

Someone once said to me, “wow, you’re a nutritionist and you don’t love to cook?”. 100%!! It surprises some people that not all nutritionists are recipe creators, chefs, and love to spend every spare moment in the kitchen. If I’m honest I’d rather be out trail running.

I’m lucky enough to have a partner who loves to cook and is bloody amazing at it – yep I know, scored on that one. The food I make is simple, fresh, doesn’t take a lot of time and can often be made in one pan, because cleaning up isn’t fun either, right?!

This one is simple, contains all of your macronutrients and lots of colour to feed your gut microbiome.

Ingredients

• 450-500g flathead fillets
• 4 large potatoes
• 2.5tbsp extra virgin olive oil
• 2 tsp grass-fed butter
• 2 garlic cloves
• 1/2 large or 1 small cos lettuce
• 2 plums
• 1/2 bunch continental parsley
• 1 cup cherry tomatoes
• 1-2 stick of celery
• 1tbsp pumpkin seeds
• 2-3tsp apple cider vinegar
• Few fresh lemon slices
• Sea salt

Instructions

1. Preheat oven to 200C with a baking tray, 2tbsp of the extra virgin olive oil, and the garlic.
2. Scrub potatoes and chop them into pieces. Place in a saucepan and bring to the boil. Boil until a little soft, the final cooking stage will happen in the oven.
3. Whilst waiting make the salad. Roughly chop cos lettuce and plums, chop the cherry tomatoes in half, finely chop the celery and parsley.
4. Add all salad ingredients to the bowl and top with pumpkin seeds.
5. Take the potatoes off the boil, empty the water and add to the baking tray.
6. The fish will not take long to cook so wait until the potatoes are starting to look brown and crispy and start with the fish.
7. Heat a frying pan on high heat. Add the butter and remaining olive oil and the butter will start to brown.
8. Add the fish and it should sizzle when it hits the pan. Cook until slightly golden in colour and cooked through around 3-4 minutes.
9. Serve the fish and potatoes on to a plate with a touch of sea salt (that’s my favourite part!). Add apple cider vinegar to the salad and enjoy!

Extra notes..

• Any white fish is suitable, whichever one floats your boat. We tend to buy what’s fresh with our fishmonger at the markets.
• If you can’t get cos lettuce, substitute for any greens, baby spinach is pretty good too!