Dill & Parmesan Crumbed Fish

Whilst the kumara wedges are baking, roughly chop the tomatoes. Pick and finely chop the dill leaves.

In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs (see ingredients list), dill and grated parmesan cheese. Season with a pinch of salt and pepper. Dip the white fish fillets into the flour mixture, followed by the egg, and finally in the panko mixture. Set aside on a plate, ready to fry.

When the wedges have 10 minutes cook time remaining, heat enough olive oil to coat the base of a large frying pan over a medium-high heat. Once the oil is hot, add the crumbed fish fillets and cook until golden and just cooked through, 2-3 minutes each side. TIP: Add extra oil if needed so the fish does not stick. Transfer to a plate lined with paper towel. TIP: The fish is cooked through when the centre turns from translucent to white.

While the fish is cooking, in a medium bowl combine olive oil (1 tbs for 2 people / 2 tbs for 4 people) and the balsamic vinegar. Add the mixed salad leaves and tomato and season with a pinch of pepper. Toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.