Parmesan Fish Fillets with Avocado and Cress Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoons flour |
salt and freshly ground black pepper |
6 oz white fish fillets, skin removed |
1 egg, beaten |
2 oz freshly grated parmesan cheese |
olive oil |
1/2 a fresh red chilli, deseeded and finely chopped |
1 ripe avocado, peeled and sliced lengthways |
1 bunch of mustard cress or watercress |
1 tablespoon extra virgin olive oil |
juice of 1/2 a lemon |
Directions:
1. Get a frying pan really hot. Season the flour with salt and pepper. Dust the fish fillets with the seasoned flour, then dip into the egg and press into the grated Parmesan, making sure the fish is nicely covered. Add a little olive oil to the hot pan, and fry the fish fillets for a couple of minutes on each side until golden brown. Throw in the chilli. Mix together the avocado and cress with the extra virgin olive oil and lemon juice, and put on your plate with your fish fillets.
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