adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Almond-crumbed fish with miso vinaigrette
0 Likes
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Almond-crumbed fish on rice with miso vinaigrette, ready in 30 mins.
Ingredients:
  • 500g flathead fillets (or other white fish fillets)
  • 160ml (2/3 cup) vinaigrette (we used Maggie Beer Pear, Miso and Ginger vinaigrette)
  • 85g (1/2 cup) tamari almonds, coarsely chopped
  • 2 x 250g pkts microwave basmati rice
  • 20g (1/4 cup) desiccated coconut, toasted
  • Pickled ginger, to serve
  • Steamed buk choy, to serve
Instructions:
  • Preheat the oven to 200C/180C fan forced. Line a large baking tray with baking paper. Place fish in a large bowl and coat with 80ml (1 ⁄3 cup) vinaigrette. Add half of the chopped almonds and mix well. Transfer fish to the prepared tray and top with remaining almonds, pressing gently. Drizzle with oil, season, and bake for 10 minutes until the fish is cooked through.
  • While the rice is cooking according to the package instructions, transfer it to a bowl and mix in the toasted coconut.
  • Plate the rice, pickled ginger, and bok choy. Place the fish on top and finish with a final drizzle of vinaigrette.

Similar Recipes