Crispy panko & Parmesan crumbed fish with a tomato, olive, caper & oregano salsa
Serves 2
Ingredients
3/4 cherry tomatoes - cut half, then into 6 pieces
1/3 cup olives - roughly chopped
1.5 tbsp capers - drained
1/4 cup oregano - fresh - Chopped
1 tbsp extra virgin olive oil
2 large pieces of white fish - cut into 2 - 3 pieces
Panko crumbs
Corn flour
1 egg - whisked
Parmesan
Serve with: kewpi mayo, lemon.
Instructions
In a large bowl, mix the first five ingredients together. Season with salt & pepper to taste. Set aside.
Place the panko crumb onto a plate, and the corn flour onto a second plate. Then place the whisked egg into a flattish bowl.
Dip the pieces of fish one at a time, first into the flour, then the egg, then the panko crumbs. Ensure you press the fish firmly into the panko. Set aside.
Get two large pans, place roughly 50g of butter and a good splash of oil in each. Fry the fish on a medium heat until the underside is nice and crispy, whilst the fish I cooking, grate some Parmesan over the uncooked side. When the underside is crispy, flit the fish (add more oil if you need). Grate some extra Parmesan over the crispy side of the fish.
Divine the fish onto two plates. Spoon the beautiful tomato salsa on top and grate some extra Parmesan over the salsa.
Serve with a big squeeze of kewpi mayo on the side and a wedge of lemon. Also you can serve with a big green salad, some seasonal veggies and baby potatoes.
