About The Dish
Enjoy our delicious Pan-Fried Ling with Tomato and Olive Salad, a light and refreshing dish perfect for any occasion. This recipe features tender pan-fried ling fillets served over a vibrant salad made with juicy tomatoes, briny olives, and fresh herbs. It's quick to prepare, making it ideal for weeknight dinners or special gatherings. Order premium ling portions online from Pearl Seafoods for fast delivery across Sydney, and elevate your home dining experience with this delightful seafood meal.
Ingredients List
- 4 pink ling fillets (about 150–180g each)
- 2 tablespoons olive oil (divided)
- 4 medium tomatoes, chopped
- 1/2 cup olives (green or black), pitted and chopped
- 1/4 cup fresh basil, chopped
- 2 tablespoons lemon juice
- 1/4 cup dip (e.g., Greek yogurt or sour cream)
- 500g baby potatoes, steamed
- 2 tablespoons butter
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
Steps
- Brush both sides of the pink ling portions with 1 tablespoon of olive oil. Heat a non-stick frying pan over medium-high heat. Cook the fish for 2-3 minutes on each side, or until just cooked through.
- Meanwhile, mix the tomatoes, olives, and basil in a bowl. In a separate small bowl, combine the dip, lemon juice, and the remaining
olive oil. - Toss the steamed potatoes with butter and parsley to coat evenly. Drizzle the dressing over the fish and serve alongside the tomato salad and potatoes.