Parmesan Crusted Fish

Need

• 6 Cumin Flatbread or any flatbread of choice Recipe

• The fish

• 800 Grams White fish fillets, cut into thick strips
• 200 Grams almonds
• 60 Grams parmesan cheese
• 2 Teaspoons smoked paprika
• 30 Grams Extra Virgin Olive Oil (EVOO) BUY

• Herby Buttermilk Dressing

• 1 Spring onion, chopped
• 1 Handful Fresh herbs; dill, chives, parsley, sage, oregano, mint, basil. Whatever you have
• 1 Teaspoon Onion powder
• 1 Teaspoon Garlic powder
• 1 Pinch pink salt flakes BUY
• black pepper to taste
• 1 Teaspoon Worcestershire sauce
• 200 Grams Buttermilk
• 1 Teaspoon raw caster sugar BUY
• 1 lemons juice only

• The salad

• 200 Grams Shredded cabbage
• 1 Carrot, julienned
• half brown onion finely chopped
• 1/2 small raw beetroot, julienned

Do

1  

Pre-make flat breads and set aside. We used the EVOO fridge dough and fried them in a cast iron skillet with EVOO until blistered on each side.

2  

Preheat oven to 200°C and line 2 baking trays with baking paper.

3  

Prepare the fish by slicing it into thick strips.

4  

Place almonds, parmesan and paprika into the Thermomix bowl and chop 7 sec/speed 7 Tip out into a bowl.

5  

Coat the fish in the parmesan crumb and place onto the lined baking trays. Drizzle with EVOO and bake for 20 minutes or until browned and cooked through.

6  

Meanwhile, to make the ranch dressing, place all the ranch dressing ingredients into the Thermomix bowl and combine 10 sec/speed 8 Scrape and repeat.

7  

Make the salad by combining all vegetables and tossing with a little salt.

8  

To assemble, place a flat bread onto a plate, top with the salad, then the crumbed fish and drizzle with dressing.

Served with

• EVOO Fridge Dough