Na­dia’s tasty crumbed fish

This orzo salad is a great one to make in ad­vance, then sim­ply store in the fridge.

Central Otago Mirror - - WHAT’S ON -

❚ 1 le­mon, cut into wedges (for when you serve).

Pre­heat oven to 220C. Line an oven tray with bak­ing pa­per. Bring a large pot of salted wa­ter to the boil.

Toss red onion and car­rots with oil on pre­pared tray. Sea­son with salt and pep­per and roast for 10–12 min­utes. Re­move tray from oven, add cour­gette and toss. Cook for a fur­ther 10–12 min­utes, or un­til golden and just start­ing to caramelise.

Pat fish dry with pa­per tow­els, re­move any re­main­ing scales or bones and cut larger fil­lets in half. Place sea­soned flour in a bowl, whisk egg with milk in a sec­ond bowl and mix bread­crumbs with ma­cadamia nuts in a third bowl. Coat each piece of fish first in flour, then egg mix­ture, then bread­crumb mix­ture, shak­ing off ex­cess as you go. Set aside.

While veg­eta­bles are roast­ing, cook orzo in pot of boil­ing wa­ter for 8–10 min­utes, or un­til just ten­der. Drain well, re­turn to pot and driz­zle with a lit­tle olive oil to pre­vent stick­ing.

Heat a driz­zle of oil in a large fry-pan on medium heat. Cook fish, in batches, for 1–2 min­utes each side, un­til golden and just cooked. Take care not to burn the crumb, and add more oil be­tween batches, if needed.

While fish is cook­ing, add sundried tomato pesto, baby kale and roasted veg­eta­bles to pot with cooked orzo and toss to coat. Sea­son to taste with salt and pep­per.

To serve, spoon sundried tomato pesto orzo onto plates, top with ma­cadamia-crumbed fish and serve le­mon wedges on the side.

Ma­cadamias are an ex­cel­lent source of min­er­als such as cal­cium, iron, mag­ne­sium, man­ganese and zinc.

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