Hazelnut-Crumbed Fish with Lime and Mustard Aioli

Hazelnut-Crumbed Fish with Lime and Mustard Aioli

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, March 26, 2017.
Order Now
Order Now

This crumb is made with a delicious mix of sesame seeds, cumin, coriander and hazelnuts.

Ingredients

CHIPS

  • 800g potatoes, scrubbed and cut in 2cm-thick chips

HAZELNUT-CRUMBED FISH

  • ½ cup flour
  • 1 egg, whisked with 2 tablespoons milk
  • 1 sachet hazelnut crumb mix
  • 600g fish fillets

ORANGE SALAD

  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 2 teaspoons vinegar (e.g. white wine, red wine, rice wine)
  • 1 baby cos lettuce
  • 2 oranges
  • ½ telegraph cucumber

TO SERVE

  • 100g lime and mustard aioli

Steps

  1. oven to 230°C. Line an oven tray with baking paper
  2. Toss potatoes on prepared tray with a drizzle of oil and season with salt and pepper. Bake for 25-30 minutes, until golden and tender. Turn once during cooking.
  3. Place flour, egg mixture and hazelnut crumb in separate bowls or plates. Coat each piece of fish first in flour, then egg mixture, then crumb, shaking off excess as you go. Place onto a large plate or tray and set aside.
  4. Whisk together mustard, olive oil and vinegar in a large bowl. Roughly chop baby cos lettuce; peel and dice oranges 1cm; dice cucumber 1cm. Toss salad veggies in bowl with dressing until coated. Season to taste with salt and pepper.
  5. Heat a drizzle of oil in a large fry-pan on medium heat. Cook hazelnut-crumbed fish, in batches, for 1-2 minutes each side, until golden and cooked through.
  6. pile chips and hazelnut-crumbed fish onto plates. Top with a dollop of lime and mustard aioli and serve orange salad on the side.

Nutritional Information

Energy 2578 kj
616 kcal
Protein 41.0g
Carbohydrate 59.6g
Fat 22.1g