Parmesan & dill crumbed fish with grapefruit & avocado salad

Recipes / Fish

Why wait for the weekend to cook for friends Heres how to dress up everyday ingredients to create a dinner that is dazzling and delicious.

Recipe «Parmesan & dill crumbed fish with grapefruit & avocado 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: 150g plain flour, 2 eggs, lightly whisked, 2 tbsp chopped fresh dill, 95g fresh breadcrumbs, 40g shredded parmesan , 800g skinless white fish fillets, cut into 12 strips, 1 large pink grapefruit, 4 qukes, peeled into ribbons , 1 large avocado, halved, stone removed, peeled, thinly sliced, 1 tbsp extra virgin olive oil, Fresh dill sprigs, to serve, Olive oil, to shallow-fry.

Ingredients:

  • 150g plain flour 
  • 2 eggs, lightly whisked 
  • 2 tbsp chopped fresh dill 
  • 95g fresh breadcrumbs 
  • 40g shredded parmesan 
  • 800g skinless white fish fillets, cut into 12 strips 
  • 1 large pink grapefruit 
  • 4 qukes, peeled into ribbons 
  • 1 large avocado, halved, stone removed, peeled, thinly sliced 
  • 1 tbsp extra virgin olive oil 
  • Fresh dill sprigs, to serve 
  • Olive oil, to shallow-fry 

Instructions

  1. Place the flour and egg in separate bowls. Combine the chopped dill, breadcrumbs and parmesan on a large plate.
  2. Dip 1 fish piece in flour. Shake off excess. Dip in egg, then breadcrumb mixture, pressing firmly to coat. Place on a baking tray. Repeat with remaining fish. Place in fridge for 10 minutes to chill.
  3. Use a zester, or a vegetable peeler and a small sharp knife, to cut the grapefruit rind into thin strips. Holding the grapefruit over a bowl to catch any juice, cut into segments. Add the grapefruit rind and segments to the juice in the bowl.
  4. Add the quke, avocado and oil to the grapefruit mixture. Season with salt and pepper. Toss to combine. Sprinkle with dill sprigs.
  5. Add enough oil to a large deep frying pan to reach a depth of 1cm. Heat over medium-high heat. Cook half the fish for 3 minutes each side or until golden and cooked through. Transfer to a tray lined with paper towel. Repeat with remaining fish. Serve with the salad.