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Crumbed Fish with Italian Tomato Salsa

Crumbed Fish with Italian Tomato Salsa
I used Mulloway fish for this recipe, also known as Jewfish it goes back well with the tomato salsa as it is a mild tasting fish. Excuse the pun, but once you eat Mulloway you will be hooked! Alternatives are Bream or Barramundi. I always buy the tail end as there are very few, if any bones.
Servings
4 people
Servings
4 people
Crumbed Fish with Italian Tomato Salsa
I used Mulloway fish for this recipe, also known as Jewfish it goes back well with the tomato salsa as it is a mild tasting fish. Excuse the pun, but once you eat Mulloway you will be hooked! Alternatives are Bream or Barramundi. I always buy the tail end as there are very few, if any bones.
Servings
4 people
Servings
4 people
Ingredients
Crumb
Italian Tomato Salsa
Servings: people
Instructions
Crumb
  1. In a medium bowl lightly beat eggs, put flour onto a plate and season with salt and pepper. Put crumbs into a medium bowl, add remaining ingredients, mix well. Lightly coat fish in flour, shake off excess then add to egg mixture, again, drain excess. Place in breadcrumbs, and gently press crumbs onto fish, set aside in fridge.
Potatoes
  1. Preheat oven to 180c, dice potatoes put in a medium bowl, drizzle with infused oil, add cumin, season with salt and pepper, mix well. Put on non stick oven tray and bake for 30 minutes or until golden, shake tray for even cooking.
Italian Tomato Salsa
  1. In a small pan lightly toast pinenuts, put on a plate and set aside. Heat a drizzle of olive oil in pan, add shallots, garlic and celery, cook over low heat for 3 minutes, add wine, tomatoes, sugar and olives. Cook for 10 minutes on a low simmer, add herbs, season. In a non stick pan heat a good drizzle of olive oil over medium heat and cook fish 3 minutes each side. To serve, place potatoes on a plate with fish, top with tomato salsa, garnish with pine nuts, zest of half lemon and extra herbs.
Recipe Notes

I used Sandhurst spanish olives.

Basil is another herb that tastes great with this dish, and 1 tablespoon of capers ( rinsed) are an alternative if olives are not your thing!

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