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Crumbed fish with pickled onion relish
Crumbed fish with pickled onion relish
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Savor this delicious and nutritious fish dish with your loved ones.
Ingredients:
  • 150g Three Threes Old Style pickled onions, drained, coarsely chopped
  • 3 (about 315g) egg tomatoes, coarsely chopped
  • 1 firm golden delicious apple, cored, finely coarsely chopped
  • 8.00 gm brown sugar
  • 20.00 ml finely grated orange rind
  • 60ml (1/4 cup) fresh orange juice
  • 1 egg
  • 40.00 gm water
  • 180g (1 1/2 cups) dried (packaged) breadcrumbs
  • 4 (about 400g) small fish fillets (such as whiting or bream)
  • Olive oil spray
  • 1 x 100g pkt baby Asian salad leaves
Instructions:
  • In a medium saucepan over medium-high heat, cook the pickled onions, tomatoes, apple, sugar, and garlic for 2 minutes until tender. Add orange rind and juice, cook for 15-20 minutes until mixture is soft and pulpy. Season with salt and pepper to taste.
  • In a shallow bowl, crack an egg and combine with water, whisk until smooth. Place flour and breadcrumbs in separate bowls. Coat each fish fillet in flour, then dip into the egg mixture, and finally coat with breadcrumbs, pressing gently to adhere. Repeat with all fish fillets.
  • Lightly grease a large, heavy-based non-stick frying pan with olive oil. Heat over high heat. Cook the fish for 2-3 minutes on each side until golden brown and just cooked through.
  • Distribute the salad leaves onto individual serving plates. Arrange the fish on top and generously spoon the relish over it before serving.

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