Name: Lemon fish with buttered vegetables
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 4 150g firm white fish fillets; 2/3 cup rice crumbs; 2 teaspoon lemon pepper seasoning; 1 egg; 1 fresh or frozen (thawed) corn cob; 200 gram cauliflower, cut into florets; 200 gram broccoli, cut into florets; 1 cup frozen peas; 20 gram butter; 1/4 cup vegetable oil; lemon wedges, to serve

Ingredients

4 150g firm white fish fillets

2/3 cup rice crumbs

2 teaspoon lemon pepper seasoning

1 egg

1 fresh or frozen (thawed) corn cob

200 gram cauliflower, cut into florets

200 gram broccoli, cut into florets

1 cup frozen peas

20 gram butter

1/4 cup vegetable oil

lemon wedges, to serve

Method

1.Pat fish dry with paper towels. Combine rice crumbs and seasoning on a large plate. Whisk egg in a shallow bowl.

2.Dip fish into egg, then into rice crumb mixture to lightly coat. Place on a plate. Cover with plastic food wrap; chill 10 minutes.

3.Meanwhile, steam vegetables until tender. Remove kernels from cob. Combine vegetables in a large bowl. Add butter; toss until combined. Season. Cover vegies with foil to keep warm.

4.Heat oil in a large frying pan over moderate heat.

5.Add fish; cook 2-3 minutes each side, or until fish is golden brown and cooked. Drain on paper towels.

6.Serve fish with vegies and lemon wedges.

You’ll find rice crumbs in the health food aisle. If using frozen fish fillets, double-coat in rice crumbs.
Note

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Ingredients

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