Quick Double Crumbed Fish & Lemony Cos Salad
with Radish & Dijon Mayonnaise- Wheat
- Gluten
- Fish
- Eggs
- Wheat
- May contain traces of allergens
Everything about this salad is fresh and fabuulous. 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.
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1
Cos Lettuce
560 g
Hoki Fillets
(Contains: Fish; )
1
Cucumber
1 sachet
Kiwi Spice Blend
1 packet
Dijon Mustard
1
Lemon
2
Radish
Not included in your delivery
1 drizzle
olive oil
1 tbs
plain flour
(Contains: Wheat, May contain traces of allergens, Gluten; )
1 piece
egg
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Roughly chop cos lettuce. Thinly slice radish. Using a vegetable peeler, peel cucumber into thin ribbons. Slice lemon into wedges. • 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.
• 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.
• Meanwhile, combine a generous squeeze of lemon juice and olive oil in a large bowl. Add cos lettuce, radish and cucumber to the dressing. Toss to combine and season to taste.
• In a small bowl, combine mayonnaise and dijon mustard. • Divide lemony cos salad and crumbed fish between bowls. • Serve with dijon mayonnaise. Enjoy!
