Basa Fillet and Avocado Salad.

Pesto Fish Recipe

1 Basa Fillet ( or any white flesh fish )
1 tablespoon Red Pesto ( I used Jamie Oliver’s)
Dry Ingredients:
2 tablespoons Plain Flour
1/2 teaspoon Fennel powder
1/2 teaspoon Paprika powder
1/4 teaspoon White Pepper powder
Pinch of salt
Tortilla wraps – 2 small or 1 big
Method :
Baste one side of the fillet ( the upper, fleshy part) with the pesto. You can use green pesto if you prefer.
Mix all the dry ingredients and gently coat both sides of the fillet.
Oil the pan and cook each side of the fillet for 7 minutes.

 

Avocado Salad Recipe:

1 medium riped Avocado – chopped
2 baby plum tomatoes
1/2 Onion – diced
1 red or green chilli – chopped
2 sprigs fresh Dill – chopped
2 tablespoons Greek Yogurt
Salt and pepper – just a pinch
Method :
Mix all the ingredients to come together.
Garnish the wraps with lettuce, place the fish and salad. Serve with lemon or lime wedge.

 

 

 

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