Name: Semolina-crusted fish with fresh tomato salsa
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Ingredients: 2 medium roma tomatoes, seeded, chopped finely; 1/4 cup (40g) kalamata olives, pitted, sliced thinly; 2 tablespoon drained baby capers, rinsed, drained; 2 tablespoon finely chopped flat-lead parsley; 1/3 cup (80ml) lemon juice; 1/3 cup (80ml) extra virgin olive oil; 1 cup (100g) fine semolina; 1 tablespoon finely chopped fresh dill; 12 (650g) whiting fillets (or other thin white fish fillets); 60 gram butter, chopped; pan-fried zucchini batons, to serve; steamed broccolini, to serve

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.

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Serves 4

Prep

25M

Cook

Total

30M

Ingredients

2 medium roma tomatoes, seeded, chopped finely

1/4 cup (40g) kalamata olives, pitted, sliced thinly

2 tablespoon drained baby capers, rinsed, drained

2 tablespoon finely chopped flat-lead parsley

1/3 cup (80ml) lemon juice

1/3 cup (80ml) extra virgin olive oil

1 cup (100g) fine semolina

1 tablespoon finely chopped fresh dill

12 (650g) whiting fillets (or other thin white fish fillets)

60 gram butter, chopped

pan-fried zucchini batons, to serve

steamed broccolini, to serve

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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