Name: Moroccan spiced fish with herb salad
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4
Ingredients: 1/2 cup plain flour; 2 tablespoon moroccan spice; 4 blue-eye trevalla cutlets; oil for shallow frying; lime wedges, to serve; Herb salad; 1 bunch coriander, leaves picked; 1/2 bunch flat leafed parsley, leaves picked; 1 punnet cherry tomatoes, halved; 3 green onions, finely chopped; 1 tablespoon capers; 1/2 lemon, juiced; 2 teaspoon olive oil

Moroccan spiced fish with herb salad

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Serves 4

Prep

20M

Cook

Total

28M

Ingredients

1/2 cup plain flour

2 tablespoon moroccan spice

4 blue-eye trevalla cutlets

oil for shallow frying

lime wedges, to serve

Herb salad

1 bunch coriander, leaves picked

1/2 bunch flat leafed parsley, leaves picked

1 punnet cherry tomatoes, halved

3 green onions, finely chopped

1 tablespoon capers

1/2 lemon, juiced

2 teaspoon olive oil

Method

1.Place flour and spice in a plastic bag. Add fish, shaking to coat.

2.Make herb salad by combing all ingredients in a bowl. Season to taste.

3.Heat oil (enough to come halfway up the sides of the fish) in a large frying pan on high. Fry fish for 3-4 minutes, each side, until golden and cooked to taste. Drain on paper towel. Serve with herb salad and lime wedges.

Fish can also be cooked on an oiled barbecue plate.
Note

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