Summer Catch with Salad
handful of parsley
handful of mint
6 shallots/spring onions
2 tablespoons of lemon juice
extra virgin olive oil for cooking
4 fillets of your favorite fish
1. Finely chop parsley & mint. Cut cucumber, shallots and tomatoes into small pieces. Mix in a bowel with lettuce leafs!
2. Pan fry or grill fish on BBQ in olive oil for 2 minutes or until flaky. Squeeze lemon juice over and let simmer for 1 minute.
3. Serve fish with salad and/or TED w enjoy!