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Crumbed fish with minted pea salad
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Elevate your fish dinner with a homemade dish that's healthier and more budget-friendly than takeout. Serve with a fresh salad and zesty sauce for a delicious, low-fat meal in just 20 minutes.
Ingredients:
  • 400g firm white fish fillets (such as basa)
  • 75g (1/2 cup) plain flour
  • 1 egg, lightly whisked
  • 70g (3/4 cup) dried (packaged) breadcrumbs
  • 100g snow peas, trimmed
  • 100g sugar snap peas, trimmed
  • 150g (1 cup) frozen peas
  • 2 shallots, ends trimmed, thinly sliced
  • 62.50 ml fresh mint leaves
  • 40.00 ml natural yoghurt
  • 21.00 gm fresh lemon juice
Instructions:
  • Preheat your oven to 180°C. Prepare 2 large baking trays with non-stick baking paper. Diagonally halve each fish fillet. Set up 3 shallow bowls for the flour, egg, and breadcrumbs.
  • Coat each piece of fish in flour, shaking off any excess. Dip in egg, then breadcrumb, pressing firmly to coat. Place on the lined tray. Repeat with the rest of the fish, flour, egg, and breadcrumbs. Give the fish a quick spray of olive oil and bake for 10 minutes until crispy and golden, flipping halfway through.
  • While waiting, heat a pot of salted water until boiling. Drop in snow peas, sugar snap peas, and frozen peas, and cook for 2-3 minutes until vibrant green and tender-crisp. Drain and rinse under cold water. Transfer to a bowl. Mix in shallot and mint. Toss gently to mix. In another bowl, blend yogurt and lemon juice together.
  • Plate the fish and pea salad, then generously dollop the yoghurt mixture on top. Finish with a sprinkle of salt and pepper before serving.

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