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Parmesan & dill crumbed fish with grapefruit & avocado salad
Parmesan & dill crumbed fish with grapefruit & avocado salad
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Elevate everyday ingredients for a dazzling and delicious dinner any day of the week!
Ingredients:
  • 150g (1 cup) plain flour
  • 2 eggs, lightly whisked
  • 40.00 ml chopped fresh dill
  • 95g (1 1/2 cups) fresh breadcrumbs
  • 40g (1/2 cup) shredded parmesan
  • 800g skinless white fish fillets, cut into 12 strips
  • 1 large pink grapefruit
  • 4 qukes, peeled into ribbons
  • 1 large avocado, halved, stone removed, peeled, thinly sliced
  • 18.20 gm extra virgin olive oil
  • Fresh dill sprigs, to serve
  • Olive oil, to shallow-fry
Instructions:
  • In two separate bowls, set aside the flour in one and the egg in the other. Mix the chopped dill, breadcrumbs, and Parmesan cheese together on a large plate.
  • Coat 1 fish piece in flour, shake off excess. Dip in egg, then breadcrumb mixture, pressing firmly to coat. Transfer to a baking tray. Repeat with remaining fish. Chill in the fridge for 10 minutes.
  • Zest the grapefruit with a zester or use a vegetable peeler and knife to cut the rind into thin strips. Hold the grapefruit over a bowl to save any juice, then cut into segments and combine with the rind in the bowl.
  • Combine the sliced cucumber, ripe avocado, and olive oil with the grapefruit mixture. Season with a touch of salt and pepper, then toss gently to mix everything well. Garnish with fresh dill sprigs before serving.
  • In a large deep frying pan, pour enough oil to reach a 1cm depth. Heat over medium-high heat. Cook half of the fish for 3 minutes on each side until golden and cooked through. Transfer to a paper towel-lined tray. Repeat with the remaining fish. Serve alongside the salad.

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