Grilled Red Emperor with baby salad leaves, blanched snow peas, heirloom tomatoes, corn and boiled pumpkin
Time taken: 30 minutes
I would like to take this opportunity to educate you, oh perfect stranger, on my lazy weeknight approach to getting one-dish dinners cooked and served within an hour. This post is the first of many (I hope) to come.
Sprinkle seasoning (whatever is handy) over the fish fillets and lightly coat with herb and garlic breadcrumb mix.
Blanch snow peas in hot water.
Boil/steam corn cobs for 10 minutes.
Cut butternut pumpkin into chunks (skin on) and place in saucepan. Cover pumpkin halfway with hot water. Then add a generous splash of mirin and soy sauce. Bring to boil and simmer till pumpkin is cooked (approximately 10 minutes).
Place fillets on hot grill pan and cook for 3 minutes on each side.
Rest for a minute or two before plating up the dish.
Use whatever salad dressing you have in the fridge. I tend to stock 2-3 store bought ones including the Japanese sesame dressing.