King George Whiting Fillet with Watercress, Avocado, Brown Rice & Quinoa Salad
Ingredients
8 Angelakis King George Whiting Fillets
Sea Salt
2 tbls Plain Flour
1 tbls Vegetable Oil
2 tbls Butter
1 Lemon
2 Cups Brown Rice, cooked
1 Cup Quinoa, cooked
1 Bunch Watercress, washed
2 Avocados
2 tbls Olive Oil
1 Lemon, juiced + Extra to serve
Cracked Black Pepper
Method
For the salad, combine the cooked brown rice and quinoa in a large bowl, add the olive oil & lemon juice, season well with sea salt and black pepper and mix well to combine. Peel and slice the avocados, gently toss through the salad along with the watercress leaves.
To prepare the King George whiting fillets, remove the fins, season with sea salt and dust with the plain flour, shaking off the excess. Heat a large frypan over a medium heat, add the vegetable oil and then the butter, when the butter starts to lightly bubble add the fillets, flesh side down. Allow to cook for 2 minutes and gently turn with a spatula and allow to cook for a further 2 minutes, remove from pan and serve.
Squeeze the juice from a lemon into the pan and swirl for one minute and serve over the fish, serve the whiting fillets with the salad and extra lemon wedges.