Poached lemon fish with cucmber tomato salad and crunchy walnuts

For the salad

1 cucumber, quartered and chopped

1 punnet red Flavorite cocktail tomatoes

1 punnet yellow Flavorite cocktail tomatoes

1/4 cup parsley, chopped

1 handful walnuts, chopped

Juice from 1 lemon

2 cloves garlic; crushed

1 tsp honey

2 tsp cold pressed olive oil or flaxseed oil

Lemon Fish

4 cups gluten free chicken stock

4 portions John Dory fish fillets

2 tbsp chived, chopped

Zest from 2 lemons

  • Make the salad by combining all of the ingredients. Mix well and set aside.
  • Heat stock in a deep pan until just boiling.
  • Add the fish and simmer over a gentle heat for about 5 minutes until cooked through.
  • Remove the fish from the poaching stock and place onto the salad. Grate lemon zest over the top and sprinkle with chopped chives.
  • Serve immediatelly.

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