Moroccan fish with salad
- 09.03.2017
- 1 226
Any firm-fleshed fish with minimal bones is suitable for this recipe. Try barramundi, flathead or snapper.
Recipe «Moroccan fish with salad» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.
Ingredients:
- 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
Instructions
- Make tomato salad Combine tomatoes, cucumber, onion, lemon rind, 1/4 cup lemon juice and parsley in a bowl. Cover and refrigerate.
- 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.
- 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.
- Serve fish with tomato salad, toasted lavash and lemon wedges.