Ingredients
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100g day-old wholemeal bread (crusts on), chopped
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2 tablespoons sesame seeds
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2 tablespoons chopped continental parsley
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2 teaspoons finely grated lemon rind
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50g (1/3 cup) wholemeal plain flour
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2 eggs, lightly whisked
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300g flathead or other firm white fish fillets, cut into 8cm pieces
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60ml (1/4 cup) light olive oil
Broad bean & yoghurt sauce
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200g frozen broad beans
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200g reduced-fat natural yoghurt
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2 tablespoons chopped fresh dill
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1 tablespoon chopped fresh mint
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1 tablespoon lemon juice
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1 garlic clove, peeled
Method
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1To make the sauce, place broad beans in a heatproof bowl. Cover and microwave on high for 3 minutes or until just tender. Refresh under cold running water. Peel. Place in a food processor with remaining sauce ingredients and process until well combined. Season with pepper.
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2Process bread until fine crumbs form. Transfer to a bowl and stir in sesame seeds, parsley and lemon rind.
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3Place flour on a plate. Place egg in a bowl. Coat fish in flour. Shake off excess. Dip the fish, 1 piece at a time, into egg then into crumb mixture to coat.
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4Heat half the oil in a frying pan over medium heat. Cook half the fish, turning, for 2-3 minutes or until golden and cooked through. Repeat with the remaining oil and fish. Transfer to paper towel to drain. Serve with broad bean and yoghurt sauce.
Source: taste.com.au
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