NZ Garlic & Herb Crumbed Fish Fingers

While the fries are baking, halve the cherry tomatoes. Grate the carrot (unpeeled). Cut the white fish fillets into 2cm strips.

In a shallow bowl, add the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs and garlic & herb seasoning. Season with a pinch of pepper. Dip the fish into the plain flour, followed by the egg, and finally in the panko mixture. Set aside on a plate.

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add 1/2 the crumbed fish fingers and cook until golden and cooked through, 2-3 minutes each side. Repeat with the remaining fish fingers. 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, combine 2 tsp of olive oil and the balsamic vinegar in a medium bowl. Add the mixed salad leaves, carrot and cherry tomatoes and season with a pinch of pepper. Toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.