Here is a colourful, savoury, quick, and nutritious meal. A perfect summer recipe to enjoy on a patio with fresh Quebec strawberries and vegetables. A visit to the public market is a must to get the best local fresh produce!
Ingredients
For the Fish
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2 fish fillets, any choice (or chicken)
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Juice of ½ lime (or 15 ml (1 tbsp))
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1 ml (¼ tsp) dried dill
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Pinch of salt
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Pepper, to taste
For the Salad
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300 g (11 oz) baby spinach
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375 ml (1 ½ cups) strawberries, thinly sliced
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250 ml (1 cup) herbed feta cheese, crumbled
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4 small Lebanese cucumbers, halved into rounds
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4 figs, thinly sliced
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3 green onions, chopped
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2 coloured bell peppers, cubed
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1 can (540 ml) lentils, rinsed and drained
For the Vinaigrette
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Zest and juice of ½ lime
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30 ml (2 tbsp) olive oil
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30 ml (2 tbsp) apple cider vinegar
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15 ml (1 tbsp) honey
To garnish
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20 ml (4 tsp) balsamic vinegar
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Balsamic glaze, to taste
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30 ml (2 tbsp) pumpkin seeds, optional
Preparation
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Heat a non-stick pan, lightly oil it with a spray of oil. Cook the fish with lime juice and season with dill, salt, and pepper. The fish can also be cooked in a foil packet on the BBQ.
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In a large bowl, whisk the vinaigrette ingredients with a fork.
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Add the rest of the salad ingredients and toss well.
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Place the fish fillets, broken into large chunks, on top of the salad, and serve in the centre of the table. Garnish the plates with a drizzle of balsamic vinegar, balsamic glaze, and pumpkin seeds if desired.
Notes
Keeps for 3 days in the refrigerator in an airtight container.
