Parme­san-crumbed fish with braised Pota­toes and Peas

Serves 4

Good (UAE) - - GOOD FOOD -

250g fresh bread­crumbs 125g parme­san cheese, finely grated 2 eggs 250g plain flour 2 firm White fish fil­lets, skinned and deboned 30g but­ter 30ml olive oil 12 yel­low waxy new pota­toes 15ml olive oil 1 onion, sliced into rings 250g fresh peas 250ml chicken stock 15g but­ter salt and freshly ground black pepper 1) Mix the bread­crumbs and parme­san in a bowl and sea­son with salt and pepper. Break the eggs into an­other bowl and beat lightly. Mix the flour with salt and pepper in a third bowl. 2) First dip the fish in the flour and shake off the ex­cess. Then dip it in the beaten egg and fi­nally in the bread­crumbs, so the fish is com­pletely cov­ered. Re­frig­er­ate un­til needed. 3) Pre­pare the pota­toes and peas. Steam the pota­toes in a lit­tle wa­ter un­til cooked. Peel, then slice thickly. 4) Heat the olive oil in a saucepan and fry the onion un­til soft and glossy. Add the peas and mix. Add the chicken stock and bring to the boil, then sim­mer for about five min­utes. Add the pota­toes and sim­mer for about two min­utes. Re­move the saucepan from the heat, add 30g but­ter and sea­son to taste. 5) Heat the re­main­ing but­ter and olive oil in a fry­ing pan and fry the fish over a medium heat un­til golden brown and cooked on both sides. Serve with the braised pota­toes and a le­mon wedge for gar­nish.

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