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A simple herb and mustard sauce adds plenty of flavour to simply cooked fish. Serve with your favourite vegetables and a side of your choice for an easy weeknight meal.
For the fish:
For the sauce:
1.
Mix the parsley, basil, garlic, olive oil, red wine vinegar and Dijon mustard in a small bowl.
2.
Pat the fish dry with kitchen paper, then lightly brush both sides with the olive oil.
3.
Heat a frying pan over a medium-high heat.
4.
Place the fish in the pan skin-side down and cook for about 3 minutes, or until the skin is golden and crisp. Turn the fish and cook for a further 1–2 minutes, or until cooked through.
5.
Serve the fish with the green herb sauce and a generous portion of vegetables. For a lower-carbohydrate option, serve with courgette noodles or another low-carbohydrate vegetable side.
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Storage information
Store leftover sauce in an airtight container in the fridge for up to 2 days. Cooked fish can be refrigerated for up to 2 days. Reheat the fish until piping hot throughout.
Tip
Try the sauce with different types of fish, such as sea bass or sea bream. You can also adjust the amount of mustard or vinegar to taste.
Cost-saving tips
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