Meg Thompson’s Lemony Salt and Pepper Fish

Lemony Salt and Pepper Fish

As a quick and easy way to cook any white fish, this dish is great to serve alongside vegies or your favourite grain. Add extra black pepper at the end if you like it really peppery.

Serves: 3

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Lemony Salt and Pepper Fish

By: Meg Thompson

As a quick and easy way to cook any white fish, this dish is great to serve alongside vegies or your favourite grain.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 2 cloves garlic, peeled & roughly sliced
  • ½ chilli, seeded & sliced
  • 2 tbsp ghee
  • Zest & wedges 1 lemon
  • 12–15 cherry tomatoes
  • 450–500g firm white fish, cut into pieces
  • ½ tsp sea salt
  • ½ tsp cracked black pepper, or more to taste
  • 2 tbsp fresh dill, torn

Method


  • In a frypan, sauté garlic, chilli and ghee over low–medium heat for 2 mins, until soft.
  • Add lemon zest and tomatoes and cook for another minute.
  • Sprinkle fish with salt and pepper.
  • Increase heat to medium–high and add fish to frypan — you may need to cook in 2 batches depending on size of pan.
  • Cook for 2–3 mins on each side, or until fish is cooked to your liking.
  • Transfer to serving plates and serve topped with fresh dill, lemon wedges and extra black pepper if desired.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Meg Thompson

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.

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