Quick & Easy

Semolina-crusted fish with fresh tomato salsa

Crumbed in a light, golden semolina topping, these flaky whiting fillets are cooked to tender perfection and served with a zesty tomato salsa. This dish is quick to make, perfect for after work.



1.To make the salsa: combine the tomato, olives, capers, parsley, juice and oil in a small bowl.
2.Combine the semolina and dill in a wide bowl and season with sea salt and ground white pepper. Toss the fish in the semolina; transfer to a plate.
3.Heat a large non-stick frying pan and add the butter. When the butter has melted and is beginning to froth, add the fillets in batches. Pan-fry for about 2 minutes on each side or until just cooked through. Cooking time will depend on the thickness of the fish.
4.Transfer fish to 4 warm plates and spoon over the tomato olive salsa. Serve with pan-fried zucchini batons and steamed broccolini, if desired.

Not suitable to freeze or microwave.


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