For those needing to avoid gluten, these crunchy crumbed fish fillets can be enjoyed by the whole family. I only coat one side as it’s quite rich with the haloumi and almonds.
Serves: 2
INGREDIENTS
100 grams haloumi, grated
1 cup ground almonds (almond meal)
2 teaspoons finely chopped thyme
sea salt and ground pepper
2 eggs, beaten
2 teaspoons Dijon mustard
350 grams firm white fish
olive oil and butter for cooking
To serve
rocket leaves and extra capers
Caper Mayo (see recipe below)
METHOD
Combine the haloumi, ground almonds and thyme in a wide, shallow dish and season with ground pepper.
Whisk the eggs and mustard in another shallow dish and season with salt and pepper.
Season the fish with salt and pepper. Dip one side of the fish in the eggs, then place egg side down in the haloumi crumbs, pressing them on to give a good even coating.
Heat a little oil and butter in a large sauté pan over a medium-low heat. Cook the fish crust side down, until golden and firm. Don’t have the heat too high or the crust will quickly catch and burn. Carefully turn over and cook until just cooked through.
Serve with rocket, capers and the Caper Mayo.
Caper Mayo
½ cup mayonnaise
2 tablespoons drained capers, chopped
1 teaspoon dried tarragon
finely grated zest 1 lemon
1 clove garlic, crushed
Mix all the ingredients together in a bowl. (Makes ½ cup)
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!