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Herb-crusted fish with tangy mayonnaise
Herb-crusted fish with tangy mayonnaise
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • 8 (about 560g) chat (small coliban) potatoes
  • 1 lemon
  • 5 (about 225g) slices white bread, crusts removed, torn
  • 82.50 ml fresh continental parsley leaves
  • Salt & freshly cracked black pepper
  • 115g (3/4 cup) plain flour
  • 2 eggs, whisked
  • 4 (about 125g each) firm white fish fillets (like dory or ling)
  • 20g (1 tbsp) butter, at room temperature
  • 1 bunch (about 160g) rocket
  • 170g (2/3 cup) mayonnaise
  • 1 small red onion, finely chopped
  • 82.50 ml (about 35g) gherkins, coarsely chopped
  • 1 garlic clove, crushed
  • 15.90 gm fresh lemon juice
Instructions:
  • Boil potatoes in a large saucepan of water until just tender, about 15 minutes.
  • Grate 2 tablespoons of lemon zest using a zester (or peel the lemon rind, remove the white pith, and thinly slice). Combine the bread, parsley, and lemon zest in a food processor. Season with pepper. Pulse until coarsely chopped and mixed. Transfer to a plate.
  • Prepare two shallow bowls, one with flour and the other with eggs. Start by coating the fish in flour, shaking off any extra. Next, dip the fish in the eggs. Finally, coat the fish in the breadcrumb mixture, making sure to press firmly to adhere.
  • Preheat the grill to medium heat. Grill the fish for 8-10 minutes until a golden crust forms. Flip and continue grilling for 3-5 minutes until the fish flakes easily with a fork.
  • Halve and drain the potatoes, then place them in a bowl. Add butter, salt, and pepper, and cover to set aside. Trim the rocket stems, then wash and dry.
  • In a medium bowl, combine the mayonnaise, onion, gherkins, garlic, and lemon juice to create a flavorful tangy mayo.
  • Enjoy the fish right away with zesty mayonnaise, arugula, and potatoes.

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