Fried Fish Fillets with Cherry Tomato Lemon Sauce
- Blend it for baby
- Prenatal pick
- Kid-friendly
Ingredients
- 1-1/2 tsp (7 mL) fennel seeds
- 1/2 cup (125 mL) matzo meal
- 1 tsp (5 mL) crumbled dried oregano
- 1/4 tsp (1 mL) each salt and black pepper
- 4 fish fillets (each 4 to 6 oz/125 to 175 g)
- 1/4 cup (60 mL) potato flour
- 1 egg beaten
- 2 tbsp (30 mL) extra-virgin olive oil
- 2 tbsp (30 mL) butter or olive oil
- Cherry Tomato Lemon Sauce:
- 1 tbsp (15 mL) extra-virgin olive oil
- 1 clove garlic, minced
- 2 cups (500 mL) cherry tomato
- 1/4 tsp (1 mL) grated lemon rind
- 1/4 tsp (1 mL) salt
- Pinch black pepper
- 2 tbsp (30 mL) finely chopped parsley
- 1 tbsp (15 mL) lemon juice
Preparation
Cherry Tomato Lemon Sauce: In skillet, heat oil over medium heat; add garlic and fry until fragrant, about 20 seconds. Add tomatoes, lemon rind, salt and pepper; fry, stirring often, until tomatoes are softened and some have split, producing a slightly saucy mixture. Stir in parsley and lemon juice. Remove from heat.
With spice grinder or mortar and pestle, coarsely grind or crush fennel seeds; in bowl, whisk together with matzo meal, oregano, salt and pepper.
Roll fillets in potato flour to lightly coat; dip into egg, then roll in fennel seed mixture to coat.
In skillet, heat oil with butter over medium-high heat; fry fillets, reducing heat if browning and turning once halfway through, until coating is golden and fish flakes easily when tested with fork.
Reheat Cherry Tomato Lemon Sauce; spoon over fish.
Makes 4 servings.
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