Whole baked fish with watercress & chilli salsa
Celebrate spring with a fabulous whole baked fish on a bed of new potatoes and cherry tomatoes. It comes alive with a punchy watercress and chilli salsa
Grilled nectarine & burrata salad
- Preparation and cooking time
- Prep:
- Cook:
- Serves 4
Skip to ingredients
- 15g unsalted butter
- 2 tbsp caster sugar
- 50g whole pecans
- 3 ripe nectarinesstoned and cut into eighths lengthways
- 4 tbsp extra virgin olive oilplus extra for brushing
- 2 tbsp balsamic vinegar
- 1 tsp honey
- 2 x 100g balls of burrataor vegetarian alternative
- 70g rocket
- bunch of basilleaves, roughly torn
- pinch of chilli flakes
Nutrition: Per serving
- kcal510
- fat41g
- saturates16g
- carbs24g
- sugars23g
- fibre3g
- protein9g
- salt0.4g
Method
step 1
Heat the butter and sugar in a small frying pan over a medium heat until the butter has melted. Add the pecans and stir to coat in the buttery sugar. Continue to cook for about 5 mins, stirring until the pecans are crisp and caramelised. Tip out onto a sheet of baking parchment and leave to cool. Once cooled, roughly chop and set aside.
step 2
Heat a griddle pan over a high heat and generously brush the nectarine slices with some olive oil. Griddle for 1-2 mins on each side until charred and caramelised. Remove to a serving platter and set aside.
step 3
Whisk the 4 tbsp olive oil, vinegar and honey together with some seasoning to make a dressing.
step 4
Nestle the balls of burrata in amongst the nectarines and slice open, then arrange the rocket and basil around them. Drizzle over the dressing, scatter with the pecans and sprinkle with a pinch of chilli flakes to serve.
