Crumbed fish with pickled onion relish

Recipes / Fish

Your family will dive into this healthy and tasty fish dish with relish.

Recipe «Crumbed fish with pickled onion relish» 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: 150g Three Threes Old Style pickled onions, drained, coarsely chopped, 3 egg tomatoes, coarsely chopped, 1 firm golden delicious apple, cored, finely coarsely chopped, 2 tsp brown sugar, 1 garlic clove, crushed , 1 tbsp finely grated orange rind, 60ml fresh orange juice, 1 egg , 2 tbsp water, Plain flour, to dust, 180g dried breadcrumbs, 4 small fish fillets, Olive oil spray, 1 x 100g pkt baby Asian salad leaves.

Ingredients:

  • 150g Three Threes Old Style pickled onions, drained, coarsely chopped 
  • 3 egg tomatoes, coarsely chopped 
  • 1 firm golden delicious apple, cored, finely coarsely chopped 
  • 2 tsp brown sugar 
  • 1 garlic clove, crushed 
  • 1 tbsp finely grated orange rind 
  • 60ml fresh orange juice 
  • 1 egg 
  • 2 tbsp water 
  • Plain flour, to dust 
  • 180g dried breadcrumbs 
  • 4 small fish fillets 
  • Olive oil spray 
  • 1 x 100g pkt baby Asian salad leaves 

Instructions

  1. Combine the pickled onions, tomatoes, apple, sugar and garlic in a medium saucepan over medium-high heat. Cook, stirring, for 2 minutes or until tender. Add the orange rind and juice, and cook, stirring occasionally, for about 15-20 minutes or until the mixture becomes soft and pulpy. Taste, then season with salt and freshly ground black pepper.
  2. Meanwhile, crack the egg in a shallow bowl, add the water and whisk together. Place the flour and breadcrumbs in separate bowls. Dip a fish fillet in flour and shake off any excess. Dip floured fish fillet in the egg and then in the breadcrumbs, pressing to lightly coat. Repeat with remaining fish fillets.
  3. Spray a large, heavy-based non-stick frying pan with olive oil to lightly grease. Place over high heat. Add the fish and cook for 2-3 minutes each side or until golden brown and just cooked through.
  4. Place the salad leaves among serving plates. Top with fish and spoon over the relish to serve.