Parmesan & dill crumbed fish with grapefruit & avocado salad

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Parmesan & dill crumbed fish with grapefruit & avocado salad
  • 0:25 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Why wait for the weekend to cook for friends? Here’s how to dress up everyday ingredients to create a dinner that is dazzling and delicious.

Featured in
Nutrition information, Main recipes

Ingredients

  • 150g (1 cup) plain flour
  • 2 eggs, lightly whisked
  • 2 tablespoons chopped fresh dill
  • 95g (1 1/2 cups) fresh breadcrumbs
  • 40g (1/2 cup) shredded parmesan
  • 800g skinless white fish fillets, cut into 12 strips
  • 1 large pink grapefruit
  • 4 qukes, peeled into ribbons
  • 1 large avocado, halved, stone removed, peeled, thinly sliced
  • 1 tablespoon extra virgin olive oil
  • Fresh dill sprigs, to serve
  • Olive oil, to shallow-fry

Method

  • Step 1
    Place the flour and egg in separate bowls. Combine the chopped dill, breadcrumbs and parmesan on a large plate.
  • Step 2
    Dip 1 fish piece in flour. Shake off excess. Dip in egg, then breadcrumb mixture, pressing firmly to coat. Place on a baking tray. Repeat with remaining fish. Place in fridge for 10 minutes to chill.
  • Step 3
    Use a zester, or a vegetable peeler and a small sharp knife, to cut the grapefruit rind into thin strips. Holding the grapefruit over a bowl to catch any juice, cut into segments. Add the grapefruit rind and segments to the juice in the bowl.
  • Step 4
    Add the quke, avocado and oil to the grapefruit mixture. Season with salt and pepper. Toss to combine. Sprinkle with dill sprigs.
  • Step 5
    Add enough oil to a large deep frying pan to reach a depth of 1cm. Heat over medium-high heat. Cook half the fish for 3 minutes each side or until golden and cooked through. Transfer to a tray lined with paper towel. Repeat with remaining fish. Serve with the salad.

Nutrition

  • 3260 kj

    Energy

  • 39g

    Fat Total

  • 8.5g

    Saturated Fat

  • 4g

    Fibre

  • 64g

    Protein

  • 42g

    Carbs (total)

All nutrition values are per serve
  • Author: Cynthia Black
  • Image credit: Brett Stevens
  • Publication: Australian Good Taste

Source: taste.com.au

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