Quick Crumbed Fish & Lemony Cos Salad
with Ciabatta Croutons & Caesar Dressing
- Wheat
- Gluten
- Fish
- Eggs
- Milk
- Soy
- Almond
- Cashew
- Fish
- Soy
- Wheat
- Gluten
- Sesame
- May contain traces of allergens
- Lupin
- Hazelnut
- Eggs
- Milk
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, then the Caesar dressing takes it up another notch! We’ve replaced the pita bread in this recipe with ciabatta 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
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: Almond, Cashew, Fish, Soy, Wheat, Gluten, Sesame)
1
Ciabatta
(Contains: Wheat, Gluten, Soy May be present: Lupin, Sesame, Almond, Hazelnut, Eggs, Milk)
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
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.
• Discard any liquid from hoki 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.
• Cut or tear ciabatta into bite-sized chunks. Place on a lined oven tray, drizzle
with olive oil and season with salt and pepper. Toss to coat. Spread out
evenly, then 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, in a large bowl, combine a generous squeeze of
lemon juice and a drizzle of olive oil. Add cos lettuce, radish and tomato.
• Toss to combine, then season to taste with salt and pepper.
• Divide crumbed fish and lemony cos salad between plates. Sprinkle over
ciabatta croutons and drizzle Caesar dressing over salad.
• Serve with any remaining lemon wedges. Enjoy!
