PANFRIED FISH FILLETS WITH WARM POTATO AND FENNEL SALAD

Fish / Seafood

Ingredients

Serves 4-6

6 fish fillets -  blue cod, sole, flounder or any white fleshed fresh fish, each cut into 2-3 pieces (Harbour Fish)
2 Tbsp flour -gluten free is fine
2 eggs, lightly beaten (Agreeable Nature)
85 gm (1¼ cups) sourdough breadcrumbs, made from day-old bread
50 gm finely grated parmesan (Whitestone Cheese)
For shallow-frying: olive oil (Dunford Grove)
Potato Salad
500g Jersey Benne potatoes, scraped of their skins and washed (Oamaru Organics)
2 bulbs fennel, sliced thinly and tops reserved (Waewae Permaculture)
1-2 spring onions, sliced thinly (Waewae Permaculture)
Handful of rocket and spinach (Janefield Hydroponics)
1 Tbsp flat leaf parsley leaves
1 Tbsp mint leaves (Janefield Hydroponics)
1 Tbsp chives, cut into long lengths (Waewae Permaculture)
Dressing
1 tsp dijon mustard
2 Tbsp red wine vinegar
6 Tbsp extra virgin olive oil (Dunford Grove)
Sea salt flakes and plenty freshly ground pepper

Method

Bring a medium sized pot 2/3 full of lightly salted water and bring to the boil. Add the potatoes and bring back to the boil. Reduce the temperature so that they are just on a gentle boil and cook until tender (about 15-20 minutes).
Whilst the potatoes are cooking put all the ingredients for the dressing together in a small bowl and mix to combine, season with a pinch of salt and set aside.
Slice the fennel thinly and add to a large bowl.
Pick through the herbs and leaves discarding any long stalks and discoloured leaves and place into the bowl with the fennel.
When the potatoes are cooked drain and add to the leaves, drizzle over the dressing and add a generous grind or two of pepper. Toss gently to combine and to allow the greens to lightly wilt and for the dressing to soak into the potatoes and fennel.
Dust fish fillets in flour and shake away excess. Dip in egg and toss in combined breadcrumbs and parmesan. Heat a frying pan filled with 1cm of olive oil, then shallow-fry fish for 1-2 minutes on each side or until golden. Drain on absorbent paper and serve immediately with potato and fennel salad and lemon wedges.

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