Na­dia’s tasty crumbed fish

Kapi-Mana News - - OUT & ABOUT -

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


1 red onion, diced 1cm 2 car­rots, diced 1cm 1 ta­ble­spoon olive oil 1 cour­gette, diced 1cm 1 cups dried orzo pasta 100g sundried tomato pesto (store-bought)

150g baby kale leaves (or use baby spinach leaves)

Macadamia-crumbed Fish

600g skin­less, bone­less, white fish fil­lets

3 ta­ble­spoons flour sea­soned with tea­spoon salt 1 egg 3 ta­ble­spoons milk 1 cup panko bread­crumbs 3 ta­ble­spoons macadamia nuts, finely chopped

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.

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