SEMOLINA-CRUSTED
FISH WITH FRESH
TOMATO SALSA
PREP + COOK TIME MINUTES SERVES medium (g) roma tomatoes
seeded
chopped finely
¼ cup (g) kalamata olives
pitted
sliced thinly
tablespoons drained baby capers
rinsed
tablespoons finely chopped
flatleaf parsley
⅓ cup (ml) lemon juice
⅓ cup (ml) extra virgin olive oil
cup (g) fine semolina
tablespoon finely chopped fresh dill
( g) whiting fillets (or other
thin white fish fillets)
g butter
chopped
panfried zucchini batons and
steamed broccolini
to serve To make the salsa combine the
tomato olives capers parsley juice
and oil in a small bowl
Combine 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
Heat a large nonstick frying pan
and add the butter When the butter
has melted and is beginning to froth
add the fillets in batches Panfry
for about minutes on each side or
until just cooked through Cooking
time will depend on the thickness
of the fish
Transfer fish to four warm plates
and spoon over the salsa Serve
with panfried zucchini batons
and steamed broccoli if desiredABOUT FISH
FILLETS
Buying fish cleaned
and already cut into a
portion-sized piece means
fewer bones for the diner
- and takes all the guesswork
out of how much fish to
buy for the cook.
A fillet is the whole side of
fish taken off the bone by
cutting close to the backbone
and skeleton of the fish,
along the entire length.
A fishmonger will fillet the
fish for you at no extra cost.
Look for bright, lustrous and
firm flesh with a pleasant
fresh sea smell.
Seafood will stay fresher
for longer if it’s kept cold.
When shopping use a chiller
bag or esky and ask your
fishmonger to pack some
ice with your purchase.
When you get home unwrap
the fish from the packaging
and place on a plate or lidded
container, cover with a clean
damp cloth and then cover.
Store in the coldest part of
the fridge and use within
- days.
Seafood Dinners