MIDDLE EASTERN FISH WITH TOMATO SALSA Prep time: 10 minutes Cook time: 10 minutes Total time: 20 minutes Serves: 4
A WONDERFUL COMBINATION OF INTENSE, TASTY SPICES WITH A FRESH TOMATO SALSA INSPIRED BY MIDDLE EASTERN CUISINE. THIS IS A DELICIOUS MIX OF EARTHY FLAVOURS COMPLEMENTED AND SOFTENED BY THE FISH.
Ingredients
6–8 slices rye or spelt bread 2 garlic cloves, chopped 2 teaspoons ground cumin 1 teaspoon ground coriander ¼ teaspoon cayenne pepper (optional) 2 handfuls basil leaves ¼ cup cornflour or rice flour 1 egg 4 fillets firm white fish (e.g. rockling or ling) coconut oil 2 tomatoes, finely diced ¼ red onion, finely chopped 1 handful fresh coriander, chopped 1 lime salt and pepper
Method
1. In a food processor combine bread, garlic, cumin, coriander, cayenne and basil and mix to make a spicy bread crumb mix. 2. Make it as fine or as chunky as you like. 3.Place the flour on a dinner plate, whisk the eggs in a wide, shallow bowl (with a dash of water) and place breadcrumb mix on another dinner plate. 4. Coat each piece of fish in flour, dip in egg wash and then the breadcrumb mix. Press down gently to make sure the crumbs stick. To make a salsa, combine tomato, onion and coriander leaves. Toss together with the juice of half a lime. 5. Place 1–2 tablespoons of coconut oil in a large frying pan over medium–high heat. 6. Cook fish for 5 minutes on each side or until the crust is crisp and the fish is cooked through. 7. Serve topped with the salsa and remaining lime cut into wedges. www.peninsulakids.com.au
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