Name: Crisp lemon fish
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Cuisine: spanish
Ingredients: 82.50 ml flat-leaf parsley leaves; 185.00 gm fine semolina; 2 large lemons, rind finely grated; 800g flathead fillets, skin removed; 1 red onion, halved, sliced; olive oil cooking spray; 4 tomatoes, cut into 1cm cubes; 20.00 ml balsamic vinegar; lemon wedges, to serve

Crisp lemon fish

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Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Protein-packed crispy lemon fish: a quick, low-fat, and easy family meal.

Ingredients:

lemon wedges, to serve
82.50 ml flat-leaf parsley leaves
185.00 gm fine semolina
2 large lemons, rind finely grated
800g flathead fillets, skin removed
1 red onion, halved, sliced
olive oil cooking spray
4 tomatoes, cut into 1cm cubes
20.00 ml balsamic vinegar

Instructions:

Heat up the barbecue plate over medium heat. Finely chop 1 tablespoon of parsley leaves. Mix the chopped parsley with semolina and 1 tablespoon of lemon rind in a shallow dish. Coat each fish fillet with the semolina mixture.
Place the onion in a microwave-safe bowl and microwave on HIGH for 1 to 1 1/2 minutes until soft. Lightly spray with oil, then transfer to a barbecue plate and cook for 4 to 5 minutes until light golden. Transfer to a bowl.
Spritz both sides of the fish fillets with oil and cook on the barbecue for 3 to 5 minutes per side until they turn golden and are fully cooked.
Combine tomatoes and remaining parsley leaves with onions. Drizzle with vinegar, season with salt and pepper, and toss to mix. Serve fish on plates with tomato salad and lemon.

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