Fresh Whiting with Currants and Kale Salad
Prep and cook time – 25 minutes
484 kcals per portion
4 Whiting Fillets
60ml of Olive Oil
150gms of Red Onion
170gms of Red Grapes, halved if large
2 tsp of Currants
300gms of Kale cabbage
60ml of Red wine vinegar
50gms of Pine Nuts, Toasted
- Heat olive oil in a large deep frying pan over medium-high heat and cook onion for 4 minutes or until softened. Add grapes and currants, cook for another minute. Add the cabbage and vinegar, tossing frequently or for 1 minute until wilted. Add the pine nuts. Place on serving dish
- Heat extra oil in the pan and cook the fish over a medium heat in batches for 1 minute on each side.
- Serve fish on kale salad.