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
rocket leaves and extra capers
Caper Mayo (see recipe below)
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.
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)