Name: Semolina-crusted fish with fresh tomato salsa
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Ingredients: 2 medium roma tomatoes, seeded, chopped finely; 1/4 cup (40g) kalamata olives, pitted, sliced thinly; 2 tablespoon drained baby capers, rinsed, drained; 2 tablespoon finely chopped flat-lead parsley; 1/3 cup (80ml) lemon juice; 1/3 cup (80ml) extra virgin olive oil; 1 cup (100g) fine semolina; 1 tablespoon finely chopped fresh dill; 12 (650g) whiting fillets (or other thin white fish fillets); 60 gram butter, chopped; pan-fried zucchini batons, to serve; steamed broccolini, to serve

Semolina-crusted fish with fresh tomato salsa

Crumbed in a light, golden semolina topping, these flaky whiting fillets are cooked to tender perfection and served with a zesty tomato salsa. This dish is quick to make, perfect for after work.

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Serves 4

Prep

25M

Cook

Total

30M

Ingredients

2 medium roma tomatoes, seeded, chopped finely

1/4 cup (40g) kalamata olives, pitted, sliced thinly

2 tablespoon drained baby capers, rinsed, drained

2 tablespoon finely chopped flat-lead parsley

1/3 cup (80ml) lemon juice

1/3 cup (80ml) extra virgin olive oil

1 cup (100g) fine semolina

1 tablespoon finely chopped fresh dill

12 (650g) whiting fillets (or other thin white fish fillets)

60 gram butter, chopped

pan-fried zucchini batons, to serve

steamed broccolini, to serve

Method

1.To make the salsa: combine the tomato, olives, capers, parsley, juice and oil in a small bowl.

2.Combine the semolina and dill in a wide bowl and season with sea salt and ground white pepper. Toss the fish in the semolina; transfer to a plate.

3.Heat a large non-stick frying pan and add the butter. When the butter has melted and is beginning to froth, add the fillets in batches. Pan-fry for about 2 minutes on each side or until just cooked through. Cooking time will depend on the thickness of the fish.

4.Transfer fish to 4 warm plates and spoon over the tomato olive salsa. Serve with pan-fried zucchini batons and steamed broccolini, if desired.

Not suitable to freeze or microwave.
Note

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