Butter greens, crispy fish mellowed by chunks of avocado and married together with a sprinkling of bacon and feta. Transform your salad game, delight your guests by creating this deliciously simple warm salad with pan fried fish.
Converted Anti-Brussel Sproutser
Raise your hand if you are one of those kids growing up that avoided brussel sprouts at all cost? Did you run for the hills at the slightest mention of brussel sprouts? As a kid I was classified as a “picky eater”. My parents were the type that persevered with ensuring I ate from the choices they offered. I didn’t get to dictate the mealtime selection… except on birthdays as a special treat! Thankfully I turned into a full on foodie and will try everything from sprouts to oysters to eggplant and every weird and wacky vegetable in between! Experimenting with new foods and eating a varied diet is such a fun challenge and ensures I am eating a more balanced diet! Try experimenting with this brussel sprouts warm salad.
Brussel Sprouts Warm Salad
The trick to delicious brussel sprouts has got to be butter and a little bit of sear. As a kid I cringed at the word brussel sprouts. But since experimenting with how to cook these delightful veggies I have a newfound appreciation! By pairing crispy bacon you can use sprouts in salads, as a independent side and even cook them up for breakfast.
Experimenting with new foods
Listening to a podcast a while back on learning to cook from scratch I am inspired by a helpful little tip. Start by choosing one new food each week or month and focus on learning how to cook it all sorts of ways. Since I cook from scratch for the most part. I took this tip as a challenge to expand my cooking skills. Brussel Sprouts is one vegetable I am beginning to grow rather fond of. This recipe is a challenge to you to try a new food this week and expand your cooking skills!
Cooking Brussel Sprouts Warm Salad in Cast Iron
Cooking in cast iron is my favourite way to avoid non-stick and add the crispy sear to both my fish and sprouts. With cast iron skillets you can layer in flavours and cook your food evenly. Slow down your cooking to amplify taste an create crispy skins with soft insides. For the past 2 years I have cooked 95% of my food in cast iron and I love it! Are you a cast iron fan? Using a cast iron skillet allows you to pop your food straight into the oven as needed. They reduce the need wash between meals and they are naturally non-stick!
Brussel Sprouts Warm Salad with Pan fried fish recipe
Equipment – Links included
INgredients
- 4 Basa fish fillets or your choice of white flesh fish skin on or off
- 400g raw brussel sprouts – quartered
- 2 large hand fulls of kale – I used french kale
- 200g baby spinach leaves
- 1 lemon
- Feta
- 100g bacon finely diced
- 2 cloves of garlic pressed or 1 tsp fermented garlic paste
- 2 table spoons of butter
- 1/2 red onion finely diced
- 1 large avocado
- Salt and pepper
Brussel Sprouts warm salad Instructions
- Preheat your cast iron skillet to medium temperature
- Chop brussel sprouts, red onion and dice the bacon, dice avocado into 1cm chunks
- Throw the bacon into the skillet and cook until beginning to crisp
- Add in 1 tablespoon of butter, garlic add red onion and brussel sprouts
- Place a lid on your skillet to allow the sprouts to soften. Stir regularly but allow sprouts to char slightly
- Once sprouts are cooked through throw in the kale and sautee until lightly wilted
- Layer spinach leaves in shallow salad bowl with sprouts and bacon. Top with a sprinkling of feta and optional pepita seeds.
Pan fried Fish instructions
- Use preheated cast iron skillet, add 1 tablespoon butter – allow it to melt and begin to bubble
- Season fillets with salt and pepper
- Add fillets to pan. Squeeze half the juice of one lemon onto the fillets.
- Allow the fish to cook almost through and the fish comes easily off the pan – You only want to flip the fish once.
- Once cooked and outside is crispy plate up with salad and serve with reserved lemon cut into wedges.
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Buttery Brussel Sprouts Warm Salad
Equipment
- Cast Iron Skillet
- Cutting board
- Sharp Knife
- Salad Bowl
Ingredients
- 4 Basa fish fillets or your choice of white flesh fish skin on or off
- 400 g raw brussel sprouts – quartered
- 2 large hand fulls of kale – I used french kale
- 200 g baby spinach leaves
- 1 lemon
- Feta
- 100 g bacon finely diced
- 2 cloves of garlic pressed or 1 tsp fermented garlic paste
- 2 table spoons of butter
- 1/2 red onion finely diced
- 1 large avocado
- Salt and peppe
Instructions
- Preheat your cast iron skillet to medium temperature
- Chop brussel sprouts, red onion and dice the bacon, dice avocado into 1cm chunks
- Throw the bacon into the skillet and cook until beginning to crisp
- Add in 1 tablespoon of butter, garlic add red onion and brussel sprouts
- Place a lid on your skillet to allow the sprouts to soften. Stir regularly but allow sprouts to char slightly
- Once sprouts are cooked through throw in the kale and sautee until lightly wilted
- Layer spinach leaves in shallow salad bowl with sprouts and bacon.
- Top with a sprinkling of feta and optional pepita seeds.
- Enjoy warm
Easy Pan Fried Fish
Equipment
- Cast Iron Skillet
Ingredients
- 1 tbsp butter
- salt and pepper
- 1 lemon half for squeezing and half cut into wedges
- 4 basa fish fillets
Instructions
- Use preheated cast iron skillet, add 1 tablespoon butter – allow it to melt and begin to bubble
- Season fillets with salt and pepper
- Add fillets to pan. Squeeze half the juice of one lemon onto the fillets.
- Allow the fish to cook almost through and the fish comes easily off the pan – You only want to flip the fish once. This ensures the outside is nice and crispy and the inside is soft.
- Once cooked and outside is crispy plate up with salad and serve with reserved lemon cut into wedges.
- serve with brussel sprouts warm salad
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