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| Olive crusted snapper with egg mayonnaise |
Serves 4
Olive crusted snapper with egg mayonnaise ingredients
Fish: 500 grams snapper fillets or other firm white fish. 10 green olives pitted and finely chopped. finely grated zest 1 lemon. 2 tablespoons chopped parsley. 1/2 cup panko crumbs. 1 egg, lightly beaten. sea salt and freshly ground pepper. olive oil for cooking
Mayonnaise: 2 eggs, hard boiled, peeled and roughly chopped. 1/2 cup mayonnaise. juice 1 lemon. salad leaves to serve
Olive crusted snapper with egg mayonnaise recipe
Fish: Cut the snapper into 5 cm pieces. Combine the olives, lemon zest, parsley and panko crumbs in a bowl with a good grind of pepper. Put the egg in a separate dish and season. Dip the fish pieces in the egg then in the crumb mixture, pressing it on gently to adhere and set aside until ready to cook
Mayonnaise: Combine the chopped egg, mayonnaise and lemon juice in a bowl and season generously
To cook: Heat a little olive oil in a non-stick saute pan and cook the fish for 2-3 minutes each side until golden and just cooked through. Drain on kitchen towels
To serve: Place the fish on plates and serve with the egg mayonnaise and salad leaves
To serve: Place the fish on plates and serve with the egg mayonnaise and salad leaves
