PAN-FRIED FISH CUTLETS WITH MALLORCAN SALAD

INGREDIENTS

4 x 180g blue-eye fish cutlets or jewfish cutlets

■ 2 tsp grated fresh ginger

■ 1 teaspoon ground cumin

■ 1/2 teaspoon ground turmeric

■ 1 teaspoon smoked paprika (pimenton) (see note)

■ 2 tablespoons finely chopped coriander leaves

■ 1 teaspoon lemon zest, plus 1/4 cup (60ml)

■ 2 tablespoons olive oil

■ Lemon juice, to serve

■ Lemon wedges, to serve

MALLORCAN BREAD SALAD

4 slices woodfired bread, torn 2 tablespoons olive oil

1 yellow capsicum, roasted, peeled, cut into strips (or use 4 ready-roasted red capsicum pieces)

1 punnet cherry tomatoes 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 (see note), chopped

1/4 cup extra virgin olive oil 1 tablespoon sherry vinegar (see note) or red wine vinegar

1/2 teaspoon smoked paprika (pimenton, see note)

1 garlic clove, finely chopped

METHOD Step 1

For salad, preheat oven to 180C. Toss bread with olive oil on a baking tray. Toast in the oven for 10 minutes, turning, until golden.

Step 2

Place tomato, onion, croutons, capsicum, 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.

Step 3

Pat fish cutlets dry with towel. Combine ginger, spices, lemon zest, coriander and juice, oil and 1 teaspoon salt in a large bowl. Add fish, turning to coat well.

Step 4

Heat a lightly oiled heavy-based frypan on medium-high. Cook fish for 3-4 minutes each side until golden and just cooked. Pour the dressing over salad, toss to combine, serve with fish cutlets.