I made this last night, I originally thought parmesan-crusted fish was unusual – more suited to chicken, however it was extremely tasty and this no carb version of spaghetti in the form of zucchini is great, I did add mint to the salad which made all the difference.
Ingredients
1 1/2 cup (120g) finely grated parmesan
1/4 cup (40g) plain flour
4 x 200g firm white fish fillets, skin off and halved
1/4 cup (60ml) milk
1/4 cup (60ml) extra virgin olive oil
1 long red chilli, finely chopped
1 teaspoon finely grated lemon rind
1 tablespoon lemon juice
seat salt and cracked black pepper
400g zucchini shredded – you can use a julienne mandoline if not grating the zucchini will work just as well
100g baby spinach leaves
handful of mint leaves chopped
Method
Place the parmesan and flour on a tray and mix to combine. Dip the fish in the milk and press evenly into the parmesan mixture.
Heat 1 tablespoon of the oil in a large non-stick frying pan over medium heat. Cook the fish in batches for 3-4 minutes each side or until cooked through.
Place the chilli, lemon rind and juice, remaining oil, salt and pepper in a bowl and mix to combine.
Divide the zucchini, spinach leaves and mint and fish between plates and drizzle with the chilli dressing to serve.
Serves 4.
Adapted from Donna Hay www.donnahay.com
