This meal is light, healthy and ever so quick to prepare. Fennel is one of the most underrated vegetables out there and is incredibly good for you.
Snow peas (aka mange tout).
Pink Himalayan salt.
Toasted sesame seeds.
Steam the peas and fennel together for 6mins and set aside to cool and dry.
Fry the garlic in a splash of olive oil until golden brown and add the vegetables, a squeeze of lime, mint, and season with salt to taste.
Fry for 2mins on a high heat.
Add a splash of olive oil to a non-stick pan and add lemon juice and black pepper.
When it starts to bubble, add the fish and turn the heat down to low and cover for 3mins. Turn the fish over and cook for another 2mins, covered.
Dish up the fish and veggies, and remember to drizzle some of the juice from the pan onto the fish.
Sprinkle the plate with sesame seeds.
The veggies can be done in advance and kept in the fridge for up to 4 hours.
Make sure the fish and veggies are dry before adding it to the hot oil or it will spit heavily.
Always buy wild caught fish and NOT farmed fish.