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| Lemon crumbed fish |
Serves 4
Lemon crumbed fish ingredients: 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle. 2 garlic cloves, finely chopped. Finely grated zest of 2 lemons, plus lemon juice to drizzle. 1 cup (70g) fresh breadcrumbs. 2 tsp chopped lemon thyme or regular thyme leaves. 2 tbs grated parmesan. 4 x 200g skinless, boneless firm white fish fillets (such as blue-eye). 1 fennel bulb. 50g baby spinach leaves. 1/2 bunch flat-leaf parsley, leave chopped. 2 tbs baby capers, rinsed, drained
Lemon crumbed fish recipe: Preheat the oven to 190C. Heat 2 tbs oil in an ovenproof frypan over low heat. Add garlic and zest, then cook for 2-3 minutes until soft. Add breadcrumbs and cook, stirring, for 2-3 minutes until coated in oil (but not browned). Transfer to a bowl and stir in thyme and parmesan, ten season. Wipe pan clean, then heat remaining. 1 tbs oil over medium heat. Cook the fish for 1 minute, then top with the breadcrumb mixture (don't worry if some falls into the pan). Transfer to the oven and bake for 8 minutes or until the crumbs are crisp and golden, and fish is just cooked. Remove from the oven, transfer to a plate and allow to rest for 5 minutes. while the fish is resting, make the salad. Using a mandoline or sharp knife, finely shave the fennel. Transfer to a bowl with the spinach, parsley and capers. Drizzle with lemon juice and extra oil, then season and toss to combine. Serve the fish immediately with the fennel salad. By then, the lemon crumbed fish is ready
