Tomato Salad with Pan-Fried White Fish, Lemon & Crispy Almonds

Ingredients

• 250 gwhite fish fillet — e.g., cod or whiting, firm
• 400 gvine tomatoes — ripe
• 1 pcred onion — small
• 1 clovegarlic
• 25 gflaked almonds
• 1 tbspcapers — drained
• 0.5 pclemon
• 3 tbspolive oil
• 1 tspDijon mustard
• 1 tsphoney
• 2 tbspdill — fresh
• ¼ tspsalt — fine
• black pepper — freshly ground

Method

1. 1

   Pat the white fish dry and season with a little of the salt and black pepper.

2. 2

   Heat 1 tbsp olive oil in a frying pan. Fry the fish for about 2–3 minutes per side, depending on thickness, until just cooked through. Remove from the pan and carefully break into large pieces.

3. 3

   Toast the flaked almonds in a dry frying pan for 2–3 minutes until lightly golden brown. Remove immediately from the pan.

4. 4

   Cut the tomatoes into various large wedges and slices. Slice the red onion into very thin half-rings.

5. 5

   For the dressing, mix 2 tbsp olive oil with 1 tbsp lemon juice, Dijon mustard, honey, finely chopped garlic, and the capers. Season to taste with the remaining salt and black pepper.

6. 6

   Loosely arrange the tomatoes and red onion over two plates. Distribute the large pieces of warm white fish over them.

7. 7

   Spoon the lemon-caper dressing over the salad.

8. 8

   Finish with the toasted flaked almonds and fresh dill.