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Moroccan fish with salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Choose firm, boneless fish like barramundi, flathead, or snapper for best results.
Ingredients:
  • 125.00 ml plain flour
  • 187.50 ml dried breadcrumbs
  • 20.00 ml Moroccan seasoning (see note)
  • 4 (185g each) flake fish fillets (see note)
  • 2 pieces lavash bread, cut into triangles
  • olive oil cooking spray
  • lemon wedges, to serve
  • 3 large tomatoes, diced
  • 2 Lebanese cucumbers, diced
  • 1 small red onion, halved, thinly sliced
  • 1 lemon, rind finely grated, juiced
  • 250.00 ml flat-leaf parsley leaves, roughly chopped
Instructions:
  • Prepare a vibrant tomato salad by mixing juicy tomatoes, fresh cucumber, aromatic onion, zesty lemon rind, 1/4 cup of tangy lemon juice, and fragrant parsley in a bowl. Chill in the refrigerator.
  • Dredge fish in flour, dip in egg wash, then coat in breadcrumbs seasoned with Moroccan spices, pressing gently to ensure the crumbs stick. Place on a plate.
  • Preheat the oven to 200°C. Drizzle oil on both sides of the fish and lavash bread, then place them on separate baking trays. Bake the lavash bread for about 5 minutes until toasted. Remove from oven. Bake the fish for approximately 10 minutes until golden and cooked through.
  • Plate the fish with a side of tomato salad, toasted lavash, and lemon wedges.

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