Fish fingers with herbed salsa and roasted zucchini

Recipes / Fish

With just a few staples and some fresh ingredients, you can create this exciting fish fingers meal for the family.

Recipe «Fish fingers with herbed salsa and roasted zucchini» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 6 small zucchinis, 60ml olive oil, 4 cloves garlic, unpeeled, 1/4 bunch thyme, 150g plain flour , 4 x 200g pieces snapper fillet, skinned, pin-boned, halved lengthwise, Vegetable oil, to shallow-fry, 1 small red onion, finely chopped , 2 cloves garlic, crushed, 3/4 cup flat-leaf parsley, chopped, 3/4 cup basil leaves, chopped, 55g pitted kalamata olives, roughly chopped, 2 tbsp red wine vinegar, 60ml olive oil.

Ingredients:

  • 6 small zucchinis 
  • 60ml olive oil 
  • 4 cloves garlic, unpeeled 
  • 1/4 bunch thyme 
  • 150g plain flour 
  • 4 x 200g pieces snapper fillet, skinned, pin-boned, halved lengthwise 
  • Vegetable oil, to shallow-fry 
  • 1 small red onion, finely chopped 
  • 2 cloves garlic, crushed 
  • 3/4 cup flat-leaf parsley, chopped 
  • 3/4 cup basil leaves, chopped 
  • 55g pitted kalamata olives, roughly chopped 
  • 2 tbsp red wine vinegar 
  • 60ml olive oil 

Instructions

  1. Preheat oven to 200C. Halve zucchinis lengthwise, then score a crisscross pattern in flesh side (this helps the flavours penetrate during cooking).
  2. Heat 1 1/2 tablespoons olive oil in a large pan over high heat. Add half the zucchinis, cut-side down, and half the garlic and thyme. Cook for 1 minute or until golden. Transfer to a roasting pan. Repeat with remaining olive oil, zucchinis, garlic and thyme. Season with salt and pepper. Roast in oven for 15 minutes or until tender.
  3. Meanwhile, to make salsa, place all ingredients in a bowl and stir to combine, then season.
  4. To make fish fingers, place flour in a large bowl and season with salt and pepper. Add fish and toss well to coat.
  5. Fill a frying pan 3cm deep with vegetable oil. Heat over medium–high heat. Working in 2 batches, shake excess flour from fish, then cook, turning occasionally, for 4 minutes or until just cooked and golden. Drain on paper towel, then season.
  6. Divide fish fingers and zucchinis among plates and serve with salsa.