Name: Golden parmesan moki with summer salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 cup finely grated parmesan; 1/2 cup panko crumbs; 1/2 tsp smoked paprika; 1/2 tsp celery salt; 1/2 tsp cumin seeds; 2 tbsp chopped parsley; 1/2 cup buttermilk or ½ cup plain yoghurt mixed with 2 tbsp water; 1 large (about 500g) blue moki fillet (caught by line or set net); 2 tbsp olive oil; 30 g butter; Summer salad; 1 carrot, spiralised or coarsely grated; 1 courgette, spiralised or coarsely grated; 2 mini capsicums, finely sliced; handful micro greens; 1/2 lemon; small tortillas, warmed, to serve; aioli, to serve

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.

Serves 4

Prep

20M

Ingredients

1/2 cup finely grated parmesan

1/2 cup panko crumbs

1/2 tsp smoked paprika

1/2 tsp celery salt

1/2 tsp cumin seeds

2 tbsp chopped parsley

1/2 cup buttermilk or ½ cup plain yoghurt mixed with 2 tbsp water

1 large (about 500g) blue moki fillet (caught by line or set net)

2 tbsp olive oil

30 g butter

Summer salad

1 carrot, spiralised or coarsely grated

1 courgette, spiralised or coarsely grated

2 mini capsicums, finely sliced

handful micro greens

1/2 lemon

small tortillas, warmed, to serve

aioli, to serve

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.

Jo Wilcox