Crumbed Hoki & Lemony Cos Salad
with Parmesan, Avocado & Dijon Mayonnaise
- Wheat
- Gluten
- Fish
- Milk
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1
Cos Lettuce
280 g
Hoki Fillets
(Contains: Fish; )
1
Cucumber
1 sachet
Classic Roast Seasoning
1 packet
Dijon Mustard
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Lemon
2
Radish
Nutrition Values
Cooking Steps
• Roughly chop cos lettuce. Thinly slice radish. Using a vegetable peeler, peel cucumber into thin ribbons. Slice lemon into wedges. • Discard any liquid from white fish fillet packaging. Slice fish in half crossways to get 1 piece per person. • In a shallow bowl, combine Aussie spice blend and the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Gently dip fish first into flour mixture to coat, then into the egg and finally in breadcrumbs. Set aside on a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Cook crumbed fish in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper-towel lined plate. TIP: Add extra oil if needed so the crumbed fish does not stick to the pan.
• Meanwhile, combine a generous squeeze of lemon juice and olive oil in a large bowl. Add cos lettuce, radish and cucumber to the dressing. Toss to combine and season to taste.
• Meanwhile, in a small bowl, combine mayonnaise and dijon mustard. • Divide lemony cos salad and crumbed fish between plates. • Sprinkle over shredded Parmesan cheese anderve with dijon mayonnaise. Enjoy!
