Ingredients
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6 small zucchinis
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60ml (1/4 cup) olive oil
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4 cloves garlic, unpeeled
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1/4 bunch thyme
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150g (1 cup) plain flour
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4 x 200g pieces snapper fillet, (see Top tips) skinned, pin-boned, halved lengthwise
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Vegetable oil, to shallow-fry
Herbed salsa
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1 small red onion, finely chopped
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2 cloves garlic, crushed
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3/4 cup flat-leaf parsley, chopped
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3/4 cup basil leaves, chopped
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55g (1/3 cup) pitted kalamata olives, roughly chopped
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2 tablespoons red wine vinegar
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60ml (1/4 cup) olive oil
Method
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1Preheat oven to 200C. Halve zucchinis lengthwise, then score a crisscross pattern in flesh side (this helps the flavours penetrate during cooking).
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2Heat 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.
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3Meanwhile, to make salsa, place all ingredients in a bowl and stir to combine, then season.
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4To make fish fingers, place flour in a large bowl and season with salt and pepper. Add fish and toss well to coat.
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5Fill 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.
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6Divide fish fingers and zucchinis among plates and serve with salsa.
Source: taste.com.au
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