Preparation: 15 mins, cooking time 10 mins, serves 4
Ingredients:
- 130 ml of extra virgin olive oil
- 60ml vegetable stock
- 2 tablespoon of white or balsamic vinegar
- 2 table spoon of honey
- 50g of coriander leaves without stems
- 60g of spinach
- 10g of parsley with stem removed
- Half a lime cut into thin slices
- 1 thin slice of jalapeno chilli
- 1 large garlic clove
- Salt to your preference
- 600g of white fish fillets
- Put 120 millimetres of olive oil, the stock, vinegar, honey, coriander, spinach, parsley, lime, jalapeno, garlic and salt into a mixer in the order listed and secure the lid.
- Start the mixer and slowly increase the speed. Blend for 10 seconds, using the tamper to push ingredients into a blades.
- Heat 1 tablespoon of the oil in a large non-stick frying pan over a medium heat. Add the fish. Cook for 10 to 15 minutes, depending on the thickness of the fish, turning once, until the fish flakes easily with a fork. Serve the sauce over the fish. Store any leftover sauce, covered, in the fridge.
