Recipe prepared by Summer Table Author Jodie Blight. For more of her delicious recipes visit: www.hellotable.com.au.
Middle Eastern Fish with Tomato Salsa
Published on November 13, 2016
- 6–8 slices rye or spelt bread
- 2 garlic cloves, chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon cayenne pepper (optional)
- 2 handfuls basil leaves
- ¼ cup cornflour or rice flour 1 egg
- 4 fillets firm white fish (e.g. rockling or ling)
- Coconut oil
- 2 tomatoes, finely diced
- ¼ red onion, finely chopped
- 1 handful fresh coriander, chopped
- 1 lime
- Salt and pepper
- 1. In a food processor combine bread, garlic, cumin, coriander, cayenne and basil and mix to make a spicy bread crumb mix. Make it as fine or as chunky as you like.
- 2. Place the flour on a dinner plate, whisk the eggs in a wide, shallow bowl (with a dash of water) and place breadcrumb mix on another dinner plate.
- 3. Coat each piece of fish in flour, dip in egg wash and then the breadcrumb mix.
- 4. Press down gently to make sure the crumbs stick.
- 5. To make a salsa, combine tomato, onion and coriander leaves. Toss together with the juice of half a lime.
- 6. Place 1–2 tablespoons of coconut oil in a large frying pan over medium–high heat.
- 7. Cook fish for 5 minutes on each side or until the crust is crisp and the fish is cooked through.
- 8. Serve topped with the salsa and remaining lime cut into wedges.
- 9. Tip: If you prefer, you can bake the fish in the oven at 200°C for 25 minutes instead.