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Crispy Oven Baked Fish with Avocado Tartare

Crispy Oven Baked Fish with Avocado Tartare
Serves 4  
Preparation time: 15 minutes
Cooking time: 15 minutes

For the fish
Avocado or olive oil to drizzle
30 ml (2 tbsp.) Parmesan cheese, finely grated
80 g (2/3 cup) dried breadcrumbs
15 ml (1 tbsp.) fish spice
8 firm white fish fillets
1 egg, lightly beaten

For the tartare
10 ml (2 tbsp.) capers, drained and chopped
3 small gherkins, chopped
2 spring onions, chopped
15 ml (1 tbsp.) fresh dill, chopped
45 ml (3 tbsp.) plain yoghurt
Juice and zest of 1 lemon
2 ripe avocados, peeled, stoned and diced
Extra lemon wedges to serve
Extra dill to garnish

Preheat oven to 180˚C
Add a drizzle of the oil onto a baking tray.
Combine the Parmesan and breadcrumbs on a plate.
Season the fish with the fish spice, dip the fish into the egg and then the breadcrumb mixture to coat.
Arrange fish on the baking tray and bake until golden and the fish flakes easily when pressed with a fork, about 10 - 15 minutes depending on the thickness of the fish.
While the fish is cooking make the tartare: Place the capers, gherkins, spring onions, and dill into a bowl and mix to combine. Divide the mixture in half and place one half in the jug of a stick blender with the yoghurt, lemon juice and zest and one avocado. Whizz with a stick blender until smooth, spoon into a bowl and stir through the remaining half of the caper mixture.
Serve the fish with the second diced avocado, tartare sauce and wedges of lemon. Garnish with dill.

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