Sauteed Fish And Summer Salad Recipe Kit Recipe

Fusion cuisine · 400 calories

Sauteed Fish and Summer Salad Recipe Kit recipe

About this recipe

Savor the flavors of the sea with our Sauteed Fish and Summer Salad Recipe Kit, a perfect blend of light and refreshing ingredients. This kit features tender, perfectly seared fish paired with a vibrant summer salad made from the freshest seasonal produce. Each bite offers a harmonious mix of textures and flavors, from the crisp veggies to the succulent fish. Easy to prepare with step-by-step instructions, this kit is ideal for a quick, healthy, and satisfying meal. Order now on the AnyFeast website or app and bring the taste of summer to your table! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • - Rajah Jeera Whole Cumin Seeds
  • 1 Kg Jersey Royal Potatoes
  • 1 Piece Cucumber 1Pc
  • 500 G Fresh Vine Tomato 500g
  • 1 Kg Red Onion 1kg
  • 200G Birds Eye 2 Msc Battered Fish Fillets

Instructions

  1. 1. Preheat your oven to 220°C (200°C fan) or as per the instructions on the fish fillets packaging. Place the fish fillets on a baking tray and cook in the oven for 20-25 minutes, or until golden and crispy.
  2. 2. While the fish is cooking, wash and peel the potatoes. Cut them into bite-sized pieces and boil them in salted water for 12-15 minutes, or until tender. Drain and set aside to cool slightly.
  3. 3. Peel and finely slice the onion. Wash the tomato and cucumber, then dice them into small, even pieces. Combine the onion, tomato, and cucumber in a large salad bowl.
  4. 4. In a small bowl, prepare the salad dressing by mixing 2 tablespoons of olive oil, 1 teaspoon of cumin seeds (lightly toasted), 1/2 teaspoon of turmeric powder, 1/2 teaspoon of coriander powder, 1/4 teaspoon of chili powder, and a pinch of salt. Whisk well to combine.
  5. 5. Pour the dressing over the salad and toss gently to coat the vegetables evenly. Add the boiled potatoes to the salad and mix carefully to avoid breaking them.
  6. 6. Once the fish fillets are cooked, remove them from the oven and let them rest for a minute. Plate the fish alongside the summer salad.
  7. 7. Garnish the salad with a sprinkle of coriander leaves for added flavor and aroma.
  8. 8. Serve the dish with a side of carrot pickle for an optional tangy accompaniment.