Pan-Fried Fish With Fava Bean And Labne Salad
- 4 fish fillets firm white boneless, with skin, 5 oz each
- 2 tablespoons olive oil
- 2 cups fava beans frozen, thawed and peeled
- 1 red onion thinly sliced
- 8 slices prosciutto torn
- 1/2 cup greek yogurt strained, labne
- smoked paprika to sprinkle
- lemon wedges to serve
- Preheat the oven to 425u0b0F. Season fish skin. Heat 1 tbsp of the oil in a large skillet on medium heat. Add fish, skin-side down. Cook 2 mins or until skin is browned. Turn; cook 1 min more or until browned. Transfer to a baking pan. Bake 5 mins or until cooked through.
- Meanwhile, cook fava beans in a saucepan of boiling salted water 2 mins or until tender. Drain; refresh under cold water. Transfer to a bowl. Add onion, prosciutto, yogurt and remaining 1 tbsp oil; gently toss to combine. Season.
- Divide labne salad among serving plates. Place fish on salad. Sprinkle with paprika. Serve with lemon wedges.
white, olive oil, fava beans, red onion, torn, greek yogurt, paprika, lemon wedges
Taken from www.yummly.com/recipe/Pan-Fried-Fish-with-Fava-Bean-and-Labne-Salad-1405356 (may not work)