Pan-fried redfish with greens
- 700g Fillets of redfish
- 1 Small broccoli
- 200g Kale
- 12 Brussels sprouts
- 50ml Lemon oil
- 60g Gouda cheese
- Salt, garlic, oil, lemon
- Redfish fillets bonless are scaled and cut in to the skin. Seasoned with salt, oil and garlic. Fillets are fried in a large pan with oil on the skin for 3-4min or until golden brown.
- Cut the broccoli in to 4 parts the Brussels spouts in to parts and pick the kale of the stems.
- Boil the broccoli in salted water for 6min and the sprouts for 3min remove from the water and place on dry cloth then on to hot pan with oil fry the broccoli, sprouts and kale for 2min and season with sea salt.
- Serve in a pan with the redfish, greens. Dress with squeezed lemon and lemon oil to top it off grate the cheese over the pan.