Quick Crumbed Fish & Lemony Cos Salad
with Pita Chips & Caesar Dressing
- Wheat
- Gluten
- Fish
- Eggs
- Milk
- Sesame
- May contain traces of allergens
- Almond
- Cashew
- Fish
- Soy
- Wheat
- Gluten
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!*
Ingredients
1
Cos Lettuce
1
Radish
1
Tomato
1
Lemon
4
Pita Bread
(Contains: Wheat, Gluten, Sesame, May contain traces of allergens; )
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, Sesame, May contain traces of allergens, Almond, Cashew, Fish, Soy, Wheat, Gluten; )
Not included in your delivery
2 tbs
olive oil
1 tbs
plain flour
(Contains: Gluten, May contain traces of allergens, 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!
