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Ingredients

1 tablespoon olive oil
600g skinless flathead fillets
2 tablespoons red wine vinegar
Zest and juice of 1 lemon
Zest and juice of 1/2 orange
1 teaspoon Dijon mustard
80g baby frisee (curly endive) or other baby salad leaves (see note)
1 cup flat-leaf parsley leaves
1 red onion, thinly sliced
2 tablespoons drained baby capers
4 slices dark rye bread, toasted, torn

Method

Step 1 Heat 2 teaspoons oil in a large non-stick pan over medium-high heat. Add fish, season, and cook for 2 minutes or until golden. Turn fish, then add vinegar and 1 cup (250ml) hot water. Bring to a simmer and cook for 2 minutes or until cooked through. Transfer to a plate using a slotted spoon.
Step 2 Combine remaining oil, zests, juices and mustard in a large bowl. Season to taste. Add remaining ingredients and flake fish over. Toss gently to combine, then serve.

Citrus fish salad with rye

How to make Citrus fish salad with rye

Ingredients

Method