Monday night fish & salad
Serves 4 Spicy carrot salad
2 cups coarsely grated
carrot 2 cloves garlic, crushed 1 red chilli, deseeded and
finely chopped 1 tsp finely grated ginger Finely grated zest and
juice of 1 lemon 2 tsp fish sauce 1 tsp brown sugar 2 handfuls baby green
leaves
Parsley- crusted fish
1 – 1 ½ cups fresh white
breadcrumbs 1 clove garlic, crushed ½ cup chopped flat leaf
parsley leaves Olive oil for drizzling, plus
extra for pan-frying fish 50g butter, melted 4 white fish fillets,
skinned and boned Lemon wedges for
squeezing 1 In a bowl, combine all the spicy carrot salad ingredients, except the green leaves, and place in the fridge until ready to eat. Mix the green leaves through just before serving. 2 In a shallow wide bowl mix together the breadcrumbs, garlic and parsley. Drizzle with a little oil to moisten and season with salt. Lightly brush the fish fillets with some of the melted butter and working with 1 fillet of fish at a time, place in the breadcrumbs, pressing them on to lightly crumb the fish. 3 Heat a large frying pan over medium heat. Add a dash of oil and the remaining melted butter. As the butter begins to sizzle, place in the fish. Pan-fry for 2-3 minutes on each side (depending on the thickness of the fillets) until the crumbs are golden and the fish is just cooked. 4 Serve fish fillets with the spicy carrot salad and pass the lemon wedges for squeezing.