Quick and Easy

Golden parmesan moki with summer salad

This golden crumb is ideal for a fish that might have dark flesh running through it - it’s a great disguise with lots of flavour! Ready in just 20 minutes, this is a seafood dish that should definitely be in your repertoire.
Golden parmesan moki with summer salad
4
20M

Ingredients

Summer salad

Method

1.Preheat oven to 180°C. In a bowl, combine the parmesan, breadcrumbs, paprika, celery salt, cumin seeds and parsley and mix well.
2.In another bowl, whisk the buttermilk or yoghurt-and-water mixture until smooth. Cut the fillet into evenly sized pieces and dip first in the buttermilk/ yoghurt, then in the parmesan crumb mixture, coating all over.
3.Heat oil and butter in a non-stick frying pan and fry fish for 2-3 minutes on each side until golden and cooked through.
4.For the salad, toss together the carrot, courgette, capsicum and micro greens, and dress with a squeeze of lemon.
5.Serve the warm, parmesan-crumbed fish with a side of salad, warm tortillas and aioli.

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