Quick & Easy

Blue-eye with caper and herb crust

This zesty crumbed fish is packed with flavor and crunch. Perfect for a simple dinner with family or friends.
blue-eye with caper and herb crust



1.Process pine nuts, oats and seeds until chopped finely; transfer to large bowl. Stir in breadcrumbs, mustard, rind, juice, egg, honey, herbs, capers and cheese; mix well.
2.Toss fish in flour; shake away excess. Dip fish in extra egg, then in breadcrumb mixture (can be made 3 hours ahead to this stage and refrigerated, covered).
3.Heat oil in large frying pan; cook fish, in batches, until browned lightly both sides. Transfer to large oven tray; bake, uncovered, in moderate oven about 15 minutes or until cutlets are tender.
4.Serve with lemon wedges and asparagus spears, if desired.

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