Pan-fried Rockling Fillet with Feta, Tomato and Snow Pea Shoot Salad

Pan-fried Rockling Fillet with Feta, Tomato and Snow Pea Shoot Salad


20 Minutes



For 4 people

  • 200 grams baby roma tomatoes
  • 2 tablespoon(s) balsamic vinegar
  • 100 grams punnet Flowerdale Farm Snow Pea Shoots
  • 4 200g rockling fillets
  • 2 tablespoon(s) Caster sugar
  • 1 pinch(es) Cracked pepper and sea salt for seasoning
  • 2 tablespoon(s) olive oil
  • 4 cup(s) balsamic vinegar
  • 100 grams Greek style feta cheese, sliced into 2cm cubes
  • 1 tablespoon(s) Olive oil

Adjust Quantity


  1. To make balsamic reduction, heat balsamic vinegar and sugar over a moderate heat and simmer for approximately 20 minutes, or until sauce has reduced to a quarter of its original quantity.
  2. Take care not to allow the mixture to burn. Remove from heat and set aside. In the mean time, half the baby roma tomatoes and place in a small roasting dish or tray.
  3. Sprinkle generously with olive oil and season with sea salt and freshly cracked pepper.
  4. Bake in a moderate oven for 15 minutes, or until tomatoes are coloured but still firm.
  5. Gently toss roasted roma tomatoes, Flowerdale Farm Snowpea Shoots and fetta with 2 tablespoons of balsamic vinegar.
  6. Season with sea flakes and freshly cracked pepper.
  7. Heat oil in a large frying pan over high heat. Season fish fillets generously and place on a hot pan, cooking fillets on a moderate heat for 2-3 minutes each side, until lightly golden.
  8. Place one fillet on each plate, topping with the fetta, tomato and snowpea shoot salad and drizzle with balsamic reduction. Serve immediately.