Pan-fried fish with fresh greens

Babiche Martens

Pan-fried fish served alongside a refreshing spring green salad will leave you feeling invigorated and healthy. Drizzle with this delicious dressing. The options are endless when deciding what greens to use.

For the dressing

1	Lime, use the zest and juice only
1 Tbsp	Soy sauce
1 Tbsp	Olive oil
1 tsp	Sesame oil
1 tsp	Grated ginger
½ tsp	Brown sugar
½	Chillies, chopped finely
1 tsp	Black sesame seeds

For the salad

200 g	Vermicelli noodles (Main)
1 Tbsp	Butter
130 g	White fish, I used gurnard (Main)
1 Tbsp	Olive oil
1 bunch	Asparagus (Main)
100 g	Snow peas, halved

Directions

1. Firstly make the dressing. In a jar combine well the lime, soy, olive oil, sesame oil, ginger, brown sugar, chilli and sesame seeds.
2. Soak the noodles in boiling water for 10 minutes then drain.
3. Heat the butter in a frying pan. Cook the fish for 3 or 4 minutes each side until just cooked through. Set aside.
4. Heat the oil and pan-fry the asparagus until cooked through. Add the snow peas for the last couple of minutes.
5. Serve the noodles in bowls, top with greens and drizzle over the dressing.

More of Angela's dinners for two

• Lemon chicken
• Mussel bowls with chorizo