Crumbed Fish with Tomato and Parsley Salad

Cook Time 45 minutes

Serves 4

Ingredients

Olive oil, for shallow frying

4 ling fillets or other white fish like flathead, snapper or cod

½ cup plain flour

2 eggs, lightly beaten

1 ½ cups panko breadcrumbs

Salt and pepper

Salad

350g mixed cherry tomatoes

1 small bunch of parsley, leaves picked

4 Sicilian green olives, pit removed and halved

1 tbsp baby capers 

1 French shallot, finely sliced

2 tsp red wine vinegar

Extra virgin olive oil, to drizzle

Method

For the fish, place flour in one shallow bowl, egg in another and breadcrumbs on a large plate. Season the fish with salt, then coat it in flour. Shake off the excess, then dredge in the egg, then coat in the crumbs.

Heat oil over medium to high heat. Fry the fish for 1-2 minutes on each side or until golden and crispy.

Drain on a paper towel.

For the salad, combine tomatoes, parsley, olives, and capers in a bowl. Season with salt and pepper, then dress with vinegar and extra virgin olive oil. 

Serve fish with tomato salad.