FISH WITH PICKLED ZUCCHINI & RADISH SALAD
Ingredients
- 300 grams White Fish
- 2 teaspoons Organic Butter
- 1 pinch Himalayan Rock Salt and Ground Black Pepper
- 3 Medium Fresh Dill (3 Stems)
- 1.5 Medium Zucchinis
- 4 Medium Radish
- 75 milliliters Apple Cider Vinegar
- 1 pinch Himalayan Rock Salt
- 1/2 teaspoon Granulated Organic Stevia
- 1 Small Alfalfa Sprouts (1 Handful)
Instructions
- Either very finely slice zucchini or use a spiraliser to make into fine strands, slice radish as fine as possible and roughly chop fresh dill and place in a bowl
- In a small bowl, add apple cider vinegar, a pinch of salt and 1/2 teaspoon of granulated stevia and stir to dissolve
- Once dissolved, pour over zucchini and radish and ensure all veg is soaked. Leave for 5 minutes or so and then toss again. Pickle the veg for ideally one hour or more, but no less than 10 minutes
- Drain vinegar and place picked veg on a plate
- In a medium hot frying pan, add butter and when melted but not burned, add fish. Season the fish with salt and cook on both sides until it can be flaked with a fork. Season with ground pepper once the fish is cooked, not during cooking as it will burn.
- Place fish on plate with veg and serve
fish, zucchini, radish, salad