Steamed Fish Salad with Herb Flatbread
This vibrant salad combines fresh steamed fish with a medley of seasonal vegetables, served on warm flatbread, embodying a journey of flavor and health.
Inspired by the concept of longevity and the playful restrictions placed on pet owners in different cultures, this dish mirrors the importance of balanced nutrition while celebrating the joy of shared meals. Just as Maria Branyas Morera's long life reflects the significance of healthy choices, this salad encourages us to savor fresh ingredients from our surroundings. The vibrant colors of the vegetables represent the lively spirit of travel and community, while the flatbread serves as a comforting base, reminiscent of shared moments over meals. Inspired by Want to Bring a Dog to This Italian City? That Will Be $1.75. and How Did Maria Branyas Morera, Who Was the World’s Oldest Person, Live So Long?.
Instructions
- In a bowl, combine the white fish fillets with lemon juice, salt, and black pepper. Let it marinate for 10 minutes.
- In the meantime, prepare the flatbread by mixing flour, water, salt, and olive oil in a bowl. Knead until smooth, then divide into 4 equal balls.
- Roll out each ball into a flat circle about 5mm thick.
- Heat a non-stick skillet over medium heat and cook the flatbreads for 2-3 minutes on each side until golden and cooked through. Keep warm.
- Set up a steamer and add the zucchini, bell pepper, and cherry tomatoes. Place the marinated fish on top and steam for 8-10 minutes or until the fish is cooked through and vegetables are tender.
- Once cooked, carefully remove the fish and vegetables from the steamer and toss them with chopped basil and olive oil.
- To serve, place a flatbread on each plate, top with the steamed fish and vegetables, and drizzle with additional olive oil if desired.