HALOUMI AND AL­MOND CRUMBED FISH

Dish - - FOOD FAST -

For those need­ing to avoid gluten, these crunchy crumbed fish fil­lets can be en­joyed by the whole fam­ily. I only coat one side as it’s quite rich with the haloumi and al­monds.

100 grams haloumi, grated

1 cup ground al­monds (al­mond meal)

2 tea­spoons finely chopped thyme

sea salt and ground pep­per

2 eggs, beaten

2 tea­spoons Di­jon mus­tard

350 grams firm white fish

olive oil and but­ter for cook­ing

TO SERVE

rocket leaves and ex­tra capers

Caper Mayo (see recipe be­low)

Com­bine the haloumi, ground al­monds and thyme in a wide, shal­low dish and sea­son with ground pep­per.

Whisk the eggs and mus­tard in an­other shal­low dish and sea­son with salt and pep­per.

Sea­son the fish with salt and pep­per. Dip one side of the fish in the eggs, then place egg side down in the haloumi crumbs, press­ing them on to give a good even coat­ing.

Heat a lit­tle oil and but­ter in a large sauté pan over a medi­um­low heat. Cook the fish crust side down, un­til golden and firm. Don’t have the heat too high or the crust will quickly catch and burn. Care­fully turn over and cook un­til just cooked through.

Serve with rocket, capers and the Caper Mayo. SERVES 2

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