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One-Pan Pickerel with Cherry Tomato Salsa
2017-05-05
https://www.metro.ca/userfiles/image/recipes/poelee-de-brochet-avec-salsa-de-tomates-cerises-10563.jpg
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In a small bowl, combine cherry tomatoes, olives, garlic, parsley and lemon zest.Drizzle half of the olive oil and set aside.In a large pan, heat remaining oil over medium-high heat.Place fish, skin-side down in pan.Let cook four to five minutes, until skin is crispy.Flip and continue cooking, one to two minutes, until fish is flaky and cooked through.Place tomato salsa on a plate and top with fish, drizzle with extra olive oil before serving.
2
4
1
4
4
2 Tbsp. (30 mL) olive oil, divided
2 pickerel fillet, skin scored
2 cups (500 mL) cherry tomatoes, sliced in half
1/4 cup (60 mL) kalamata olives, sliced in half
2 clove garlic, chopped
1/4 cup (60 mL) parsley, chopped
1 Tbsp. (15 mL) lemon zest
One-Pan Pickerel with Cherry Tomato Salsa
2
servings
0:05
Preparation
0:15
COOKING
0:20
TOTAL TIME
Ingredients
-
2 Tbsp.
(30 mL)olive oil, divided
-
2
pickerel fillet, skin scored
-
2 cups
(500 mL)cherry tomatoes, sliced in half
-
1/4 cup
(60 mL)kalamata olives, sliced in half
-
2
clove garlic, chopped
-
1/4 cup
(60 mL)parsley, chopped
-
1 Tbsp.
(15 mL)lemon zest
Preparation
In a small bowl, combine cherry tomatoes, olives, garlic, parsley and lemon zest.
Drizzle half of the olive oil and set aside.
In a large pan, heat remaining oil over medium-high heat.
Place fish, skin-side down in pan.
Let cook four to five minutes, until skin is crispy.
Flip and continue cooking, one to two minutes, until fish is flaky and cooked through.
Place tomato salsa on a plate and top with fish, drizzle with extra olive oil before serving.
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
