Pan-fried fish cutlets with mallorcan bread salad

Cooking Fish Pan-fried fish cutlets with mallorcan bread salad

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Lables: Low carb Low sugar Lower gi Egg free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. For the salad, preheat the oven to 180°C. Toss bread with olive oil on a baking tray. Toast in the oven for 10 minutes, turning, until golden.
  2. Place croutons, capsicum, tomato, onion, herbs and anchovy in a bowl. Mix oil, vinegar, paprika and garlic in a separate small bowl. Season, then set both aside while you cook the fish.
  3. Pat the fish cutlets dry with paper towel. Combine the ginger, spices, coriander, lemon zest and juice, oil and 1 teaspoon salt in a large bowl. Add fish, turning to coat well.
  4. Heat a lightly oiled heavy-based frypan on medium-high heat. Cook fish for 3-4 minutes each side until golden and just cooked. Pour the dressing over salad, toss to combine, then serve with the fish cutlets.

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4 x 180g blue-eye or jewfish cutlets
2 tsp grated fresh ginger
1 tsp ground cumin
1/2 tsp ground turmeric
1 tsp smoked paprika
2 tbsp finely chopped coriander leaves
1 tsp lemon zest, plus 1/4 cup
lemon juice and lemon wedges to serve
2 tbsp olive oil
4 slices woodfired bread, torn
2 tbsp olive oil
1 yellow capsicum, roasted, peeled, cut into strips
1 punnet cherry or grape tomatoes, halved
1 small red onion, thinly sliced
1/3 cup chopped flat-leaf parsley leaves
1 cup coriander leaves
6 marinated white anchovies , chopped
1/4 cup extra virgin olive oil
1 tbsp sherry vinegar or red wine vinegar
1/2 tsp smoked paprika

Adv

Autors
Preparation time
30
Cooking time
16
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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