Pan-fried fish cutlets with mallorcan bread salad
- 09.03.2017
- 2 237
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Recipe «Pan-fried fish cutlets with mallorcan bread salad» presented in category Recipes / Fish, to prepare this dish you will need no more 16 minutes. To make this dish at home by prescription from the author Gomer would need: 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.
Ingredients:
- 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
Instructions
- 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.
- 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.
- 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.
- 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.