by Flora
Ingredients
- 2 tbsp (30ml) of lime zest, grated
- 30ml lime juice
- 1 tbsp (15ml) of Balsamic Vinegar
- 4 tbsp (60ml) of Fresh fennel, chopped
- 2 small red chillies, seeded and chopped
- Robertson's ground black pepper
- 4 fish fillets, skinned and de-boned (e.g. kingklip, hake)
- 2 tbsp (30ml) of Flora oil
- 450g of mixed fresh vegetables (e.g. peppers, broccoli, mushrooms and mangetout)
- 30 fresh herbs, chopped
- Fresh fennel to garnish
- Cooked potatoes, rice or noodles to serve
Method
In a small bowl, mix together all the marinade ingredients.
Arrange a single layer of the fish in a dish and pour over the marinade. Cover and refrigerate for 30 minutes.
Heat 15ml of the Flora oil in a frying pan and fry the fish for 5 minutes on each side.
Meanwhile, cut the vegetables into even-sized pieces.
Heat the remaining Flora oil in a frying pan and stir fry the vegetables for 5 – 8 minutes. Stir in the herbs.
Spoon the vegetables onto serving plates, top with the fish and serve immediately, while hot.