2. Trim, rinse and roughly chop lettuce, place in a serving bowl.
3. Whisk lemon juice with 3 tbsp olive oil, 1 tsp mustard and 1 tsp honey (use to taste). Crush in garlic and season with salt and pepper.
4. Heat a large pan with 2 tbsp butter over medium-high heat. Season fish with 1 tsp thyme, salt and pepper. Add to pan and cook for 3-4 minutes on each side, or until cooked through (see notes).
5. Serve grilled fish with roasted vegetables and lettuce leaves. Spoon over dressing to taste.
For a one tray option place seasoned fish fillets on the tray for the last 10 minutes of cooking time.
No fish option - white fish fillets are replaced with chicken schnitzels. Increase cooking time to 4-5 minutes on each side or until cooked through.
Red onion, 3/4 *
Cherry tomatoes, 1 packet (400g)
Green Olives, 1/2 tub *
Festival Lettuce, 1
Garlic, 1 clove
White fish fillets, 2 packets
FROM YOUR PANTRY
Oil + butter for cooking, olive oil, salt, pepper, dried thyme, seeded mustard (or dijon), honey