Herb baked seabass fillet with beetroot salad

Posted on Updated on

 

june 2014 031

For the Fish

Japanese Panko crumble

half tbsp dill

half tbsp coriander

fresh mint

Zest of ½ lemon

handful plain flour

1 egg – beaten

2 white fish fillets

Salt and pepper

Splash of oil

 For the beetroot salad:

2 cooked beetroots -chopped

2 sprigs dill – finely chopped

2 tbsp mayonnaise

1 tsp white wine vinegar

2 tbs of olive oil

pinch of sugar

½ red onion – finely chopped

1 small can of corn

2 tbs of fresh estragon

mayonnaise

Directions:

Preheat the oven to 200’C

Either whiz herbs, panko and lemon in a blender and season with a twist of salt and pepper.

Roll the fish in the flour, then dip into the beaten egg and finely coat in the breadcrumbs.

Put aside and chill until ready to cook.

Place the fish in the oven and to cook for 17-20 minutes (depending on the chunkiness of the fillet).

In the meantime mix together the ingredients for the beetroot mayonnaise (stir vinegar into olive oil add some mustard and flavor with the herbs such as dill and estragon) add chopped onion and corn. Season with salt pepper and a pinch of sugar. Spoon over mayonnaise as much as you like and mix everything carefully.

Once the fish is cooked, remove from the oven and serve up with the beetroot mayonnaise salad.

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