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One-Pan Pickerel with Cherry Tomato Salsa https://www.metro.ca/userfiles/image/recipes/poelee-de-brochet-avec-salsa-de-tomates-cerises-10563.jpg PT05M PT15M PT20M
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
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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

One-Pan Pickerel with Cherry Tomato Salsa

Rate this recipe
1 Vote
2
servings
0:05
Preparation
0:15
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    olive oil, divided
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    Flyer Deals  (3)
    IRRESISTIBLES BALSAMIC VINEGAR OR EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES BALSAMIC VINEGAR OR EXTRA VIRGIN OLIVE OIL

    $5.99 ea.

    250 - 500 ml SELECTED VARIETIES


    SELECTION EXTRA VIRGIN OLIVE OIL

    SELECTION EXTRA VIRGIN OLIVE OIL

    $6.99 ea.

    750 ml SELECTED VARIETIES


    IRRESISTIBLES BALSAMIC VINEGAR OR EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES BALSAMIC VINEGAR OR EXTRA VIRGIN OLIVE OIL

    $5.99 ea.

    250 - 500 ml SELECTED VARIETIES


  • 2
    pickerel fillet, skin scored
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    Flyer Deal  (1)
    AQUA STAR BASA FILLETS

    AQUA STAR BASA FILLETS

    $8.88 ea.

    FROZEN, 908 g


  • 2 cups
    (500 mL)
    cherry tomatoes, sliced in half
  • 1/4 cup
    (60 mL)
    kalamata olives, sliced in half
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    SAVE $1.30
    UNICO STUFFED MANZANILLA OR HOT PEPPER RINGS

    UNICO STUFFED MANZANILLA OR HOT PEPPER RINGS

    $1.99 ea.

    370 - 750 ml, SELECTED VARIETIES


    FRESH 2 GO INTERNATIONAL OLIVE TRAY

    FRESH 2 GO INTERNATIONAL OLIVE TRAY

    $9.99 ea.

    680 g


    SAVE $1.30
    UNICO STUFFED MANZANILLA OR HOT PEPPER RINGS

    UNICO STUFFED MANZANILLA OR HOT PEPPER RINGS

    $1.99 ea.

    370 - 750 ml, SELECTED VARIETIES


    IRRESISTIBLES OLIVES

    IRRESISTIBLES OLIVES

    $3.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 2
    clove garlic, chopped
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    Flyer Deal  (1)
    LOCAL GARLIC

    LOCAL GARLIC

    $3.99 ea.

    115 g PRODUCT OF ONTARIO


  • 1/4 cup
    (60 mL)
    parsley, chopped
  • 1 Tbsp.
    (15 mL)
    lemon zest
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    Flyer Deals  (2)
    LEMONS OR BLUEBERRIES

    LEMONS OR BLUEBERRIES

    $4.99 ea.

    2 lb, PRODUCT OF ARGENTINA OR SOUTH AFRICA or PINT, PRODUCT OF PERU No. 1 GRADE


    LEMONS OR BLUEBERRIES

    LEMONS OR BLUEBERRIES

    $4.99 ea.

    2 lb, PRODUCT OF ARGENTINA OR SOUTH AFRICA or PINT, PRODUCT OF PERU No. 1 GRADE


Imprimer ma sélection

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.

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