Fish

Crispy Skinned Fish with Orange, Parsley and Pine Nut Salad is for Dinner.

Crispy Skinned Fish with Orange, Parsley and Pine Nut Salad takes several minutes to prepare.

Crispy Skinned Fish with Orange, Parsley and Pine Nut Salad takes several minutes to cook.

Crispy Skinned Fish with Orange, Parsley and Pine Nut Salad makes 4 servings.

The ingredients for Crispy Skinned Fish with Orange, Parsley and Pine Nut Salad are:

750g firm white fish fillets, skin on if possible (I'll use snapper)
1/2 cup flour
Sea salt & freshly ground black pepper

1 orange
1/2 cup roughly chopped parsley
2 Tbl pine nuts, roasted
1/2 long red chilli, seeded & thinly sliced

Here is how you make Crispy Skinned Fish with Orange, Parsley and Pine Nut Salad:

Peel the orange with a knife to remove all the white pith. Cut the flesh into small pieces and combine with the remaining ingredients.Cut each fish fillet in half on the diagonal.Season the flour well with salt and pepper and place in a shallow dish. Toss the fish in the flour and shake off any excess.Coat a non-stick frying pan with oil spray. Cook the firsh skin side down until crisp. Turn over and briefly cook the flesh side.Place portions of the salad on plates and top with the fish.Serve with wilted spinach or rocket tossed with sauteed chickpeas.Number of Servings: 4Recipe submitted by SparkPeople user IMELDASHOEQUEEN.

The nutritional information for Crispy Skinned Fish with Orange, Parsley and Pine Nut Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 319.0

• Total Fat: 6.3 g
• Cholesterol: 88.1 mg
• Sodium: 107.1 mg
• Total Carbs: 11.9 g
• Dietary Fiber: 1.5 g
• Protein: 51.1 g

Crispy Skinned Fish with Orange, Parsley and Pine Nut Salad is Italian cuisine.