zigis

Ingredients

• 100gm Bowtie Pasta
• 2 fish fillets
• 30gm Butter
• 4-5 sprigs watercress
• 1 cucumber julienne
• 1 tomato julienne
• 1 banana chillies julienne
• 2 sprigs continental parsley
• 1 bulb red radish
• 1 lemon juice
• 50ml olive oil
• Nuts (optional)
• Lemon & Dill dressing
• 1 lemons juiced and zest
• 25ml white wine vinegar
• 2 sprigs dill
• 50ml olive oil
• 2 sprigs shallots (spring onion)
• Salt and pepper

Method

Step 1: Boil saucepan of water with pinch of salt and cook your fresh pasta for around 5 minutes.

Step 2: Once cooked, drain and add 20 ml olive oil and mix well.

Step 3: Cut cucumber, tomato, chilli and radish to julianne.

Step 4: Pick the youngest leaves from parsley, water cress and add to cucumbers, tomatoes and chillies.

Step 5: Mix all vegetables well and add lemon juice, olive oil salt and pepper.

Step 6: Portion fish fillet into steaks and set aside.

Make lemon dill dressing

Juiced and grated lemons place all ingredients in a blender and blend to emulsify. Whisk well before serving.

To assembles:

Step 1: Heat frypan to very hot without oil. Once hot, add oiled fish fillets. Seal fillets for two minutes on each side. Finish with butter and season with salt and pepper.

Step 2: Place neatly cress salad and pasta in centre plate/platter, top with fish fillets and finish with Lemon dill dressing