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Fish fingers with herbed salsa and roasted zucchini
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Make super crispy homemade fish fingers for a family-friendly meal using pantry basics and fresh ingredients.
Ingredients:
  • 6 small zucchinis
  • 60ml (1/4 cup) olive oil
  • 4 cloves garlic, unpeeled
  • 1/4 bunch thyme
  • 150g (1 cup) plain flour
  • 4 x 200g pieces snapper fillet, (see Top tips) skinned, pin-boned, halved lengthwise
  • Vegetable oil, to shallow-fry
  • 1 small red onion, finely chopped
  • 2 cloves garlic, crushed
  • 187.50 ml flat-leaf parsley, chopped
  • 187.50 ml basil leaves, chopped
  • 55g (1/3 cup) pitted kalamata olives, roughly chopped
  • 40.00 ml red wine vinegar
Instructions:
  • Preheat your oven to 200C. Slice the zucchinis in half lengthwise, then gently score a crisscross pattern on the flesh side to enhance flavor infusion while cooking.
  • In a large pan over high heat, heat 1 1/2 tablespoons of olive oil. Place half of the zucchinis cut-side down, along with half of the garlic and thyme, cooking until golden for about 1 minute. Transfer to a roasting pan. Repeat with the remaining olive oil, zucchinis, garlic, and thyme. Season with salt and pepper, then roast in the oven for 15 minutes until tender.
  • To prepare the salsa, simply combine all ingredients in a bowl and mix well before seasoning to perfection.
  • In a large bowl, season flour with salt and pepper, then add the fish and toss until well coated.
  • Fill a frying pan with vegetable oil until it reaches a depth of 3cm. Heat the oil over medium-high heat. In two batches, remove excess flour from the fish, then cook, turning occasionally, for 4 minutes or until it is golden and just cooked. Place the cooked fish on a paper towel to drain, then season it to taste.
  • Arrange fish fingers and zucchinis on plates and serve with salsa.

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