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Pan-fried fish cutlets with mallorcan bread salad
Pan-fried fish cutlets with mallorcan bread salad
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Prep Time:
30 minutes
Cook Time:
16 minutes
Total Time:
46 minutes
Ingredients:
  • 4 x 180g blue-eye fish cutlets or jewfish cutlets
  • 2 tsp grated fresh ginger
  • 2.50 gm ground cumin
  • 1/2 tsp ground turmeric
  • 2.50 gm smoked paprika (pimenton) (see note)
  • 40.00 ml finely chopped coriander leaves
  • 60ml lemon
  • 72.80 gm olive oil
  • Lemon juice, to serve
  • Lemon wedges, to serve
  • 4 slices woodfired bread, torn
  • 1 yellow capsicum, roasted, peeled, cut into strips (or use 4 ready-roasted red capsicum pieces)
  • 1 punnet cherry tomatoes or grape tomatoes, halved
  • 1 small red onion, thinly sliced
  • 82.50 ml chopped flat-leaf parsley leaves
  • 250.00 ml coriander leaves
  • 6 marinated white anchovies (see note), chopped
  • 60ml olive oil
  • 20.00 ml sherry vinegar (see note) or red wine vinegar
  • 1.25 gm smoked paprika (pimenton, see note)
  • 1 garlic clove, finely chopped
Instructions:
  • Preheat the oven to 180°C. Coat bread with olive oil on a baking tray and bake for 10 minutes, flipping halfway through, until golden brown.
  • Combine croutons, capsicum, tomato, onion, herbs, and anchovy in a bowl. In a separate small bowl, whisk together oil, vinegar, paprika, and garlic. Season both mixtures and set aside while you prepare the fish.
  • Dry the fish cutlets with paper towel. Mix ginger, spices, coriander, lemon zest and juice, oil, and 1 teaspoon salt in a large bowl. Coat fish evenly in the mixture.
  • Preheat a oiled heavy-based frypan over medium-high heat. Cook fish for 3-4 minutes on each side until golden brown and cooked through. Drizzle dressing over salad, toss gently, and serve alongside the fish cutlets.

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