Tuesday, March 10, 2015
PAN-FRIED FISH WITH FENNEL AND OLIVE SALAD
4 white fish fillets (about 7 ounces each), skin-on
2 red bell peppers, coarsely chopped
2 small fennel, trimmed, thinly sliced
1/2 cup pitted black olives
1/3 cup coarsely chopped fresh basil
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1. Cook fish, skin-side down, in heated oiled large skillet, turning once, until fish is opaque.
2. Meanwhile, place remaining ingredients in medium bowl, season to taste; toss gently to combine.
3. Serve fish with salad.
Prep + Cook time: 20 minutes