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Fish fingers with herbed salsa and roasted zucchini

  • 0:20 Prep
  • 0:20 Cook
  • 4 Servings


  • 6 small zucchinis
  • 60ml (1/4 cup) olive oil
  • 4 cloves garlic, unpeeled
  • 1/4 bunch thyme
  • 150g (1 cup) plain flour
  • 4 x 200g pieces snapper fillet, (see Top tips) skinned, pin-boned, halved lengthwise
  • Vegetable oil, to shallow-fry

Herbed salsa

  • 1 small red onion, finely chopped
  • 2 cloves garlic, crushed
  • 3/4 cup flat-leaf parsley, chopped
  • 3/4 cup basil leaves, chopped
  • 55g (1/3 cup) pitted kalamata olives, roughly chopped
  • 2 tablespoons red wine vinegar
  • 60ml (1/4 cup) olive oil


  • 1
    Preheat oven to 200C. Halve zucchinis lengthwise, then score a crisscross pattern in flesh side (this helps the flavours penetrate during cooking).
  • 2
    Heat 1 1/2 tablespoons olive oil in a large pan over high heat. Add half the zucchinis, cut-side down, and half the garlic and thyme. Cook for 1 minute or until golden. Transfer to a roasting pan. Repeat with remaining olive oil, zucchinis, garlic and thyme. Season with salt and pepper. Roast in oven for 15 minutes or until tender.
  • 3
    Meanwhile, to make salsa, place all ingredients in a bowl and stir to combine, then season.
  • 4
    To make fish fingers, place flour in a large bowl and season with salt and pepper. Add fish and toss well to coat.
  • 5
    Fill a frying pan 3cm deep with vegetable oil. Heat over medium–high heat. Working in 2 batches, shake excess flour from fish, then cook, turning occasionally, for 4 minutes or until just cooked and golden. Drain on paper towel, then season.
  • 6
    Divide fish fingers and zucchinis among plates and serve with salsa.

Source: taste.com.au


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