Chargrilled Fish with Greens and Mint Vinaigrette

Looking for a healthy way to spice up your favorite fish? This vinaigrette is the perfect go-to served with the fresh, delicate flavours of herbs.

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0.0 min
Preheat the oven to 160C.
0.5 min
Finely chop the fresh mint
1.5 min
Trim the green beans and halve the cherry tomatoes.
4.0 min
In a bowl, mix together the mustard, apple cider vinegar, honey, mint and 2/3rds of the oil to make the vinegrette mixture.
5.5 min
Whisk the vinegrette mixture until well combined and slightly thickened.
6.5 min
In a frying pan, add the remaining olive oil and heat over medium-high.
7.0 min
Season the fish with salt and pepper.
8.0 min
Place the seasoned fish in the frying pan and cook until the browned lightly on both sides.
12.0 min
Remove the fish from the pan, place on a baking tray and put in the oven to bake (5-10mins).
13.0 min
Pour off excess oil from the pan and place back on the heat.
14.0 min
Add the butter, green beans and asparagus to the pan and cook until the skins are beginning to blister.
17.0 min
Add the cherry tomatoes for the last few minutes.
19.0 min
When the vegetables are ready, distribute among serving plates.
21.0 min
Serve the fish atop the vegetables accompanied by the mint vinegrette.