Cnr King & Cowper Street Warrawong, NSW 2502

Pan fried fish with apple salad

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At Coles, a part of their mission is to help Australians live healthier and happier lives. They have created Coles Healthier Living – your one-stop-shop for great value, healthy recipes and fitness tips.

Along with their own health and nutrition team, they’ve partnered with the Heart Foundation to share expert advice to help you live better.

To give you a taste of what they have on offer we bring you a recipe from their Healthy Eating recipe collection.

Pan-fried fish with apple salad

With a golden crispy skin and juicy meat, this white fillet fish is the ultimate dinner choice. Served on top of a refreshing apple salad, it’s ideal for busy weeknights.

Serves: 4

Prep: 20 minutes

Cooking: 30 minutes


  • 3 thick slices (about 135g) Multigrain Sourdough, cut into 3cm pieces
  • 200g sugar snap peas, trimmed, sliced lengthways
  • 1 medium Granny Smith apple, thinly sliced
  • 1 cup watercress sprigs
  • 60g pkt Coles Australian Baby Rocket
  • 2 medium zucchini, cut into long matchsticks
  • 1 small (about 200g) fennel, thinly sliced
  • 2 spring onions, thinly sliced
  • 1/3 cup (80ml) buttermilk
  • 2 tsp wholegrain mustard
  • 1 tbs white wine vinegar
  • 8 (about 500g) thawed I&J Southern Blue Whiting Fillets Skinless or firm white fish fillets
  • 1 tbs olive oil
  • 1/4 cup (25g) chopped walnuts


Preheat grill on high. Place bread on a baking tray. Cook under the grill, turning occasionally, for 5 mins or until crisp.

Meanwhile, place the sugar snap peas in a large heatproof bowl. Cover with boiling water. Set aside for 2 mins or until tender. Refresh under cold water. Drain well.

Combine the bread, sugar snap peas, apple, watercress, rocket, zucchini, fennel and onion in a large bowl. Combine the buttermilk, mustard and vinegar in a screw-top jar and shake to combine. Pour half the dressing over salad and toss to combine.

Heat a large non-stick frying pan over high heat. Drizzle fish with oil. Cook one-third of the fish for 4 mins each side or until brown and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat, in 2 more batches, with the remaining fish.

Divide the salad and fish among serving plates. Drizzle the salad with remaining dressing. Sprinkle with walnuts. Season with pepper to serve.


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