Recipes continued
Pan Fried Chicken Breast with Salsa Verde
| Pan Fried Fish with Garlic |
|
Serves 6 | and Lemon | Serves 4 |
6 chicken breast fillets Salsa Verde
1 cup flat leaf parsley
½cup dill
½cup mint leaves 2 cloves garlic
1 tablespoon small capers
1 tablespoon grated lemon rind
Sea salt and freshly ground black pepper ¾ cup extra virgin olive oil
1.Heat frypan on setting 7. Add oil and cook chicken, uncovered, until browned on both sides and cooked through. Remove from heat and serve with Salsa Verde.
2.To make the Salsa Verde, blend or process all ingredients until a chunky sauce texture is achieved.
Tip: Salsa Verde also goes very well with pan fried fish fillets.
4 (800g) white fish fillets
2 tablespoons olive oil
2 cloves garlic, crushed
2 tablespoons lemon juice
2 eschalots, minced
¼cup shredded fresh basil leaves Sea salt
Freshly ground black pepper
Steamed new potatoes or mash, to serve Steamed broccolini, to serve
1.Place fish in a shallow baking dish. In a small bowl combine the garlic, lemon juice, eschalots, basil, salt and pepper and mix well.
2.Pour marinade over fish and allow to sit at room temperature for 20 minutes.
3.Heat frypan on setting 9. Add oil and cook fish for
Note: Cooking time will vary depending on the thickness of each fillet.
4.Serve fish with potatoes and steamed broccolini.
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