Quick Crumbed Fish & Lemony Cos Salad
with Pita Chips & Caesar Dressing
Everything about this salad is fresh and pleasant. The crisp cos lettuce salad with a punch of pepper from the radish is ready to welcome crumbed fish to your table. The dijon mayo gives it that extra aromatic kick!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
We’ve replaced the radish in this recipe with courgette due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Cos Lettuce
1
Radish
1
Tomato
1
Lemon
4
Pita Bread
(Contains: Wheat, Gluten; May be present: Sesame)
1 sachet
Kiwi Spice Blend
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
280 g
Hoki Fillets
(Contains: Fish; )
1 packet
Caesar dressing
(Contains: Eggs, Milk; May be present: Sesame, Almond, Cashew, Fish, Soy, Wheat, Gluten)
Not included in your delivery
2 tbs
olive oil
1 tbs
plain flour
(Contains: Gluten; May be present: Wheat)
1 piece
egg
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
- Preheat oven to 220°C/200°C fan-forced.
- Roughly chop cos lettuce. Thinly slice radish. Slice tomato and lemon into wedges. Roughly chop pita bread.
- Discard any liquid from white fish fillet packaging. Slice fish in half crossways to get 1 piece per person.
- In a shallow bowl, combine Kiwi 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.
- Place pita on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat and bake until golden, 5-7 minutes.
- Meanwhile, 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.
- While the fish is cooking, combine a generous squeeze of lemon juice and a drizzle of olive oil in a large bowl. Add cos lettuce, radish and tomato to the dressing. Toss to combine and season to taste.
- Divide lemony cos salad between bowls. Sprinkle over pita chips and top with crumbed fish.
- Drizzle over Caesar dressing and serve with any remaining lemon wedges. Enjoy!
