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Categories:
white fish dressing lemon juice garlic salt black pepper olive oil oregano baby capers celery celery cannellini beans celery
Viewed: 21 - Published at: 3 years agoIngredients
- 4 None white fish steaks (6-7 oz each)
- None None FOR THE DRESSING
- 1/3 cup lemon juice
- 2 cloves garlic, finely chopped
- 1/4 tsp salt
- 1/4 tsp cracked black pepper
- 1/3 cup olive oil
- 1 tbsp fresh oregano leaves, torn
- 1 tbsp drained baby capers, rinsed
- None None FOR THE CELERY AND BEAN SALAD
- 2 sticks celery, trimmed, halved lengthwise and thinly sliced
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1/4 cup coarsely chopped young celery leaves
Method
- For the dressing, whisk lemon juice, garlic, salt, pepper and oil in small bowl until slightly thickened. Stir in oregano and capers.
- For the celery and bean salad, combine all ingredients in a medium bowl. Add 1/4 cup of the dressing; toss gently to combine.
- Heat oiled large skillet on medium-high heat. Cook fish until browned on both sides and cooked to desired doneness. Remove from pan.
- Add remaining dressing to pan; bring to a boil.
- Serve salad topped with fish. Drizzle with warm dressing.
