12-31-2004, 03:55 PM
Ingredients
For the noodles
2 tbsp olive oil
85g/3oz salami, roughly chopped
¾ red pepper, de-seeded and roughly chopped
½ red onion, peeled and chopped
1 garlic clove, peeled and chopped
2-3 florets of purple sprouting broccoli, chopped
140g/5oz stir-fry rice noodles, cooked
For the black seabass
2 tbsp plain flour
salt
freshly ground black pepper
pinch of paprika
1 black seabass fillet, scored
1-2 tbsp olive oil
Method
1. To make the noodles, heat the oil in a pan and gently fry the salami, red pepper, onion, garlic and purple sprouting broccoli for 3-4 minutes, to soften.
2. Stir in the noodles and cook for a further two minutes.
3. To make the seabass, mix the flour with the seasoning and paprika.
4. Coat the seabass fillet with the flour.
5. Heat the oil in a non-stick frying pan and fry the seabass for one minute on either side.
6. Transfer the noodles onto a plate a serve the seabass alongside.
[signature]
For the noodles
2 tbsp olive oil
85g/3oz salami, roughly chopped
¾ red pepper, de-seeded and roughly chopped
½ red onion, peeled and chopped
1 garlic clove, peeled and chopped
2-3 florets of purple sprouting broccoli, chopped
140g/5oz stir-fry rice noodles, cooked
For the black seabass
2 tbsp plain flour
salt
freshly ground black pepper
pinch of paprika
1 black seabass fillet, scored
1-2 tbsp olive oil
Method
1. To make the noodles, heat the oil in a pan and gently fry the salami, red pepper, onion, garlic and purple sprouting broccoli for 3-4 minutes, to soften.
2. Stir in the noodles and cook for a further two minutes.
3. To make the seabass, mix the flour with the seasoning and paprika.
4. Coat the seabass fillet with the flour.
5. Heat the oil in a non-stick frying pan and fry the seabass for one minute on either side.
6. Transfer the noodles onto a plate a serve the seabass alongside.
[signature]