SEMOLINA-CRUSTED
FISH WITH FRESH
TOMATO SALSA
PREP + COOK TIME MINUTES SERVES
medium(g)romatomatoes
seeded
choppedfinely
¼cup(g)kalamataolives
pitted
slicedthinly
tablespoonsdrainedbabycapers
rinsed
tablespoonsfinelychopped
flatleafparsley
⅓cup(ml)lemonjuice
⅓cup(ml)extravirginoliveoil
cup(g)finesemolina
tablespoonfinelychoppedfreshdill
( g)whitingfillets(orother
thinwhitefishfillets)
gbutter
chopped
panfriedzucchinibatonsand
steamedbroccolini
toserve
Tomakethesalsacombinethe
tomatoolivescapersparsleyjuice
andoilinasmallbowl
Combinethesemolinaanddill
inawidebowlandseasonwith
seasaltandgroundwhitepepper
Tossthefishinthesemolina
transfertoaplate
Heatalargenonstickfryingpan
andaddthebutterWhenthebutter
hasmeltedandisbeginningtofroth
addthefilletsinbatchesPanfry
foraboutminutesoneachsideor
untiljustcookedthroughCooking
timewilldependonthethickness
ofthefish
Transferfishtofourwarmplates
andspoonoverthesalsaServe
withpanfriedzucchinibatons
andsteamedbroccoliifdesired
ABOUT 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