Lemon crumbed fish with a shaved fennel, parsley and capers salad
This is such a simple way of jazzing up baked fish fillets and is great for a mid week supper, ready in under 20 minutes!
50 ml extra virgin olive oil
2 garlic cloves, crushed
grated zest 2 lemons
75 g day old bread, crusts removed
2 tbs freshly grated Parmesan
2 tsp chopped fresh lemon thyme
4 x 200 g white fish fillets (see below)
1 medium head fennel, trimmed
50 g baby spinach leaves
1l2 bunch fresh flat leaf parsley
2 tbs baby capers, drained
a little extra virgin olive oil
a little fresh lemon juice
salt and pepper
new potatoes, to serve
Preheat the oven to 190c (fan forced 170c). Heat the oil in a frying pan and gently fry the garlic and lemon zest over a low heat for 2-3 minutes until softened. Add the breadcrumbs, stir for 2-3 minutes until coated with oil but not browned and remove from the heat. Stir in the Parmesan and thyme and season to taste.
Heat a drizzle more oil in an oven proof frying pan or skillet and fry the fish fillets for 1 minute, turn over and carefully top with the breadcrumb mixture (don’t worry if some falls into the pan). Transfer to the oven and bake for 8 minutes. Remove from the oven and leave to rest for 5 minutes.
Meanwhile make the salad. Using a mandolin or sharp knife finely shave the fennel into a bowl add the spinach, parsley and capers. Combine a little olive oil and lemon juice and season to taste. Serve the crumbed fish with the salad and some boiled baby new potatoes.