Moroccan fish with salad

Готовим Fish Moroccan fish with salad

Any firm-fleshed fish with minimal bones is suitable for this recipe. Try barramundi, flathead or snapper.

Lables: High protein Low fat Low sugar Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Make tomato salad Combine tomatoes, cucumber, onion, lemon rind, 1/4 cup lemon juice and parsley in a bowl. Cover and refrigerate.
  2. Place flour on a plate. Lightly beat egg and 2 tablespoons cold water in a shallow bowl. Combine breadcrumbs and Moroccan seasoning on a plate. Coat fish, 1 piece at a time, in flour. Dip into egg, then breadcrumb mixture, gently pressing crumbs on with your fingertips to secure. Place on a large plate.
  3. Preheat oven to 200°C. Spray both sides fish and lavash bread with oil and place on separate baking trays. Bake lavash bread for 5 minutes or until toasted. Remove from oven and set aside. Bake fish for 10 minutes or until golden and cooked through.
  4. Serve fish with tomato salad, toasted lavash and lemon wedges.

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1/2 cup plain flour
1 egg
3/4 cup dried breadcrumbs
1 tbsp Moroccan seasoning
4 flake fillets
2 pieces lavash bread, cut into triangles
olive oil cooking spray
lemon wedges, to serve
3 large tomatoes, diced
2 Lebanese cucumbers, diced
1 small red onion, halved, thinly sliced
1 lemon, rind finely grated, juiced
1 cup flat-leaf parsley leaves, roughly chopped

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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