Fish fingers with herbed salsa and roasted zucchini
- 09.03.2017
- 1 244
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
- Preheat oven to 200C. Halve zucchinis lengthwise, then score a crisscross pattern in flesh side (this helps the flavours penetrate during cooking).
- 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.
- Meanwhile, to make salsa, place all ingredients in a bowl and stir to combine, then season.
- To make fish fingers, place flour in a large bowl and season with salt and pepper. Add fish and toss well to coat.
- 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.
- Divide fish fingers and zucchinis among plates and serve with salsa.