Hazelnut Crusted Fish with Beetroot Feta Salad and Miso Drizzle

Hazelnut Crusted Fish with Beetroot Feta Salad and Miso Drizzle

Ready in 20 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, February 25, 2018.
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Keep some salad veggies plain for kids. Keep fish plain for kids.

Ingredients

Beetroot and Feta Salad

  • 1 cup bulgur wheat
  • 1 carrot
  • ½ pack radishes
  • 1 beetroot, scrubbed
  • Zest and juice of 1 orange
  • 100g feta cheese, crumbled
  • 1 bag rocket

Hazelnut Crusted Fish

  • 1 pack fish fillets
  • 1 sachet chopped hazelnuts

Miso Drizzle

  • 1 pottle miso drizzle
  • ¼ cup mayonnaise

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil. Cook bulgur in pot of boiling water for about 10 minutes, until tender. Set aside to drain well through a sieve.
  2. Grate carrot, radishes and beetroot. Add all to a large bowl along with orange zest and juice, a drizzle of olive oil and season. Set aside.
  3. Pat fish dry and remove any remaining scales or bones. Cut larger fillets in half and place on prepared tray. Season and drizzle with olive oil. Sprinkle chopped hazelnuts over fish, pressing down lightly to coat. Bake for 6-8 minutes, depending on thickness until crust is golden and fish is cooked through.
  4. In a small bowl, mix miso drizzle and mayonnaise together.
  5. Toss bulgur, feta and rocket through salad just before serving.
  6. To serve, divide beetroot and feta salad between plates and top with hazelnut crusted fish. Top fish with miso drizzle.

Nutritional Information

Energy 2298 kj
549 kcal
Protein 37.2g
Carbohydrate 37.3g
Fat 25.6g