No fish option - white fish fillets are replaced with chicken schnitzels.
2. Zest lemon (reserve half for fish) and whisk together with 1/2 lemon juice, 2 tsp maple syrup, 1 tbsp soy sauce, 1 tbsp tahini and 3 tbsp olive oil. Toss together with tabbouleh.
3. Heat frypan over medium heat. Coat fish with reserved lemon zest, 1 tbsp oil, salt and pepper. Cook for 5-6 minutes each side or until cooked through.
4. Divide tabbouleh and fish among plates. Spoon over pesto to serve.
Cherry Tomatoes 1 bag (200g)
Green Capsicum 1
Continental Cucumber 1/2*
Parsley 3/4 bunch
White Fish Fillets 2 packets
Pesto 2 tubs (2 x 75g)
* Ingredient also used in another recipe
From your pantry:
oil (for cooking + olive), salt, pepper, maple syrup, soy sauce (or tamari), tahini