Crumbed fish with minted pea salad

This fish dish is far better than takeaway, and cheaper, too! Just add a crisp green salad and a tangy sauce for a low-fat meal thats ready in 20.

Recipe «Crumbed fish with minted pea salad» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 400g firm white fish fillets, 75g plain flour, 1 egg, lightly whisked, 70g dried breadcrumbs, Olive oil spray , 100g snow peas, trimmed, 100g sugar snap peas, trimmed, 150g frozen peas , 2 shallots, ends trimmed, thinly sliced, 1/4 cup fresh mint leaves, 2 tbsp natural yoghurt, 1 tbsp fresh lemon juice.

Ingredients:

• 400g firm white fish fillets 
• 75g plain flour 
• 1 egg, lightly whisked 
• 70g dried breadcrumbs 
• Olive oil spray 
• 100g snow peas, trimmed 
• 100g sugar snap peas, trimmed 
• 150g frozen peas 
• 2 shallots, ends trimmed, thinly sliced 
• 1/4 cup fresh mint leaves 
• 2 tbsp natural yoghurt 
• 1 tbsp fresh lemon juice 

Instructions

1. Preheat oven to 180°C. Line 2 large baking trays with non-stick baking paper. Cut each fish fillet in half diagonally. Place flour, egg and breadcrumbs in 3 separate shallow bowls.
2. Dip 1 piece of fish in flour. Shake off excess. Dip in egg, then in breadcrumbs, pressing firmly to coat. Place on the lined tray. Repeat with the remaining fish, flour, egg and breadcrumbs. Spray the fish with olive oil spray. Bake, turning once halfway through cooking, for 10 minutes or until crisp and golden.
3. Meanwhile, bring a pan of salted water to the boil. Add snow peas, sugar snap peas and frozen peas, and cook for 2-3 minutes or until bright green and tender crisp. Drain and refresh under cold running water. Place in a bowl. Add shallot and mint. Toss to combine. Combine yoghurt and lemon juice in a bowl.
4. Divide the fish and pea salad among serving plates. Top with the yoghurt mixture and season with salt and pepper to serve.