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  • Kathy

Lemon Fish with Crispy Dill

I hope you’ve had a great week guys – we’ve had some amazing crisp blue-sky days here in Sydney, so it’s been an active outdoors-y type week for me!

My diet usually consists mostly of fruit, vegetables and grains. This helps my body feel and perform at its best.  A higher level of protein doesn’t really set to well with my body, however, when I’ve had a busy or extra-active week, I do feel like I need an extra hit of protein.

Fish is my first go-to when my body is needing that extra protein.  White fish is easy to prepare – it cooks quickly and with its neutral flavour- goes well with pretty much anything. The recipe that I share below is inspired by Donna Hay, Australia’s queen of simple food with big and bold flavours.  I love this fish served on a bed of rice – it is seriously tasty and uncomplicated to prepare.

What you need:

4 tbs butter

1 tbs olive oil

3 cloves garlic, thickly sliced

2 large green chilies, seeds removed and chopped (optional)

2 tablespoons lemon zest

4 x 200g firm white fish fillets, halved

Salt and pepper to taste

Extra virgin olive oil

2 cups dill sprigs

Method:

Heat a large non-stick frying pan over medium-low heat.

Add the butter, oil, garlic, chili (if using) , and lemon and cook, stirring occasionally, for 2–3 minutes or until soft.

Pop the fish into the butter mixture in the pan and cook for 2–3 minutes each side or until cooked to your liking.  Season.

Heat the extra oil in a non-stick frying pan over medium-high heat.

Cook the dill in small batches for 1–2 minutes or until crisp.  Drain oil on absorbent paper.

Top the fish with the crispy dill and serve immediate on a bed of veggies, or grains of your choice.