LEMON & CHILLI FISH SCHNITZELS

SERVES 4 PREP 20 MINS + CHILLING COOK 10 MINS PER SERVE 3150kj COST $$$$$

1 cup cornflake crumbs 2 tbsp chopped dill 2 tsp grated lemon zest 1 tsp dried chilli flakes 4 x 150g firm white fish fillets ½ cup mayonnaise oil, for shallow frying lemon wedges, to serve

RADISH & FENNEL SALAD

1 baby gem lettuce, torn 2 zucchini, sliced using a mandolin 5 red radish, sliced using a mandolin ¼ cup extra-virgin olive oil 2 tbsp lemon juice 1 tbsp chopped dill

In a large bowl, combine crumbs, dill, zest and chilli.

Pat fish fillets dry with paper towel. Brush mayonnaise over each piece of fish. Press into crumb mixture to coat. Place on a tray and chill 20 mins.

3 RADISH & FENNEL SALAD

In a serving bowl, combine lettuce, zucchini and radish. When ready to serve, toss combined oil, lemon and dill through. Season.

In a large frying pan, heat oil on high. Cook fish 3-4 mins each side until golden and cooked through. Drain on paper towel.

Serve fish schnitzels with salad and lemon wedges.