Parmesan Fish Fillets With Avocado and Sprout Salad |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Nick Jr magazine. Ingredients:
1 cup flour |
salt & freshly ground black pepper, to taste |
2 eggs, beaten |
4 (5 ounce) skinless white fish fillets (like cod or flounder) |
1 cup freshly grated parmesan cheese |
extra virgin olive oil |
1 fresh red chile, seeded and finely chopped |
2 avocados, peeled and sliced |
1/3 cup mixed sprouts or 1/3 cup watercress |
1 lemon, juice of |
Directions:
1. Season flour with salt and pepper in a shallow bowl or plate.
2. Beat the eggs in a seperate bowl.
3. Dip fillets in flour mixture, then in egg, and press into cheese, making sure the fish is covere.
4. Heat heavy frying pan until very hot.
5. Pour a little olive oil into the hot pan and fry fish in batches, approximately 2 minutes on each side, until golden brown.
6. Add the chili to pan, if desired.
7. Remove fish.
8. Mix the avocados and sprouts with 2 tablespoons olive oil, lemon juice, and salt and pepper.
9. Serve with fillets.
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