Ingredients
600 g white fish fillets
150 g Proper Crisps Marlborough Sea Salt roughly crushed
1 lemon grated zest
½ handful fresh parsley finely chopped
3 tbsp plain flour
2 eggs lightly whisked
1 tbsp olive oil
120 g mesclun salad mix
125 g cherry tomatoes halved
1 telegraph cucumber sliced
1 red onion thinly sliced
lemon aioli
½ C mayonnaise
1 lemon grated zest
2 tbsp lemon juice
1 clove of garlic crushed
Preparation
Heat the oven to 200°C.
Pat the fish fillets dry with paper towels. Season both sides with salt and pepper.
In a shallow bowl, combine the crushed potato chips, lemon zest, and parsley. Mix well.
Dust each fish fillet with flour and then dip into the eggs, allowing any excess to drip off.
Press the fish into the potato chip mixture, ensuring both sides are evenly coated.
Place the coated fish in a shallow baking tray lined with baking paper.
Lightly brush the top of the fish with olive oil. Bake for 12-15 minutes or until the fish is cooked through and the coating is golden brown.
In a small bowl, combine mayonnaise, lemon zest, lemon juice and garlic.
In a large bowl, toss together the mixed salad greens, cherry tomatoes, cucumber, and red onion.
Arrange the fish on individual plates. Serve with salad and a side of lemon aioli for dipping.
