fish meals pear recipes rocket salad walnuts Dec 04, 2019

Most recipes when they use a crumb muck around with an egg mixture and flour and to be honest, sometimes that’s just too much effort. So this recipe is my go to for a quick crumb recipe where you save on dishes and on time - win, win! You can pair this with any type of salad or veggies but this rocket and pear one is also very simple yet so tasty!

Serves 4


2 pieces bread, blitzed into crumbs (stale is good but fresh still works)
2 tablespoons parsley, finely chopped
1 lemon, zested and juiced
4 teaspoons Dijon mustard
4 x 100g fillets firm white fish
4 handfuls of rocket
1 pear, thinly sliced
½ fennel, finely sliced
4 tablespoons fetta
4 tablespoons walnuts
Dressing: 2 tablespoons extra virgin olive oil, juice of 1 lemon, 2 teaspoons balsamic vinegar


Combine the bread crumbs with some salt and pepper, parsley and lemon zest in a shallow bowl. Spread some Dojon mustard over each side of each fish fillet and then press into the crumb mixture to coat well.

Heat a fry pan to medium heat and using some extra virgin olive oil fry the fillets for 3-4 minutes each side or until cooked through and the crumb is golden and crispy.

Meanwhile combine the rocket, pear, fennel, fetta and walnuts and pour over the dressing. Serve crumbed fish with the salad.



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