Semolina-crusted fish with fresh tomato salsa
Crumbed in a light, golden semolina topping, these flaky whiting fillets are cooked to tender perfection and served with a zesty tomato salsa. This dish is quick to make, perfect for after work.
- 25 mins preparation
- 5 mins cooking
- Serves 4
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Ingredients
Semolina-crusted fish with fresh tomato salsa
- 2 medium roma tomatoes, seeded, chopped finely
- 1/4 cup (40g) kalamata olives, pitted, sliced thinly
- 2 tablespoon drained baby capers, rinsed, drained
- 2 tablespoon finely chopped flat-lead parsley
- 1/3 cup (80ml) lemon juice
- 1/3 cup (80ml) extra virgin olive oil
- 1 cup (100g) fine semolina
- 1 tablespoon finely chopped fresh dill
- 12 (650g) whiting fillets (or other thin white fish fillets)
- 60 gram butter, chopped
- pan-fried zucchini batons, to serve
- steamed broccolini, to serve
Method
Semolina-crusted fish with fresh tomato salsa
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1To make the salsa: combine the tomato, olives, capers, parsley, juice and oil in a small bowl.
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2Combine the semolina and dill in a wide bowl and season with sea salt and ground white pepper. Toss the fish in the semolina; transfer to a plate.
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3Heat a large non-stick frying pan and add the butter. When the butter has melted and is beginning to froth, add the fillets in batches. Pan-fry for about 2 minutes on each side or until just cooked through. Cooking time will depend on the thickness of the fish.
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4Transfer fish to 4 warm plates and spoon over the tomato olive salsa. Serve with pan-fried zucchini batons and steamed broccolini, if desired.
Notes
Not suitable to freeze or microwave.
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