Herb and Lemon Crusted Ling with Mango Salad
Ingredients
Fish - 1 thick slice day-old sourdough bread, crusts removed, coarsely torn - ¼ cup fresh continental parsley leaves - ¼ cup fresh mint leaves - 1 Tbsp chopped fresh chives - 1 garlic clove, crushed - Finely grated zest of 1 small lemon - 1 tsp fresh lemon juice - 2 firm ling fish fillets
Mango Salad
- 2 mango cheeks, skin removed and cut into medium cubes - 200g cherry tomatoes, halved - 1 Lebanese cucumber, cut into half moons - ½ cup parsley leaves, roughly chopped - ½ cup mint leaves, roughly chopped
Optional: - 1 large fresh chili, finely sliced
Method
Fish 1. Preheat oven to 200C. Line a baking tray with baking paper.
2. Place the bread, parsley, basil, chives, garlic, lemon zest and lemon juice in the bowl of a food processor and process until finely chopped. Season with pepper.
3. Place the breadcrumb mixture on a large plate. Add the fish and press to coat one side. Place the fish crumb-side up, on the baking tray.
4. Bake for 12 minutes or until the fish flakes easily when tested with a fork.
Mango Salad 1. Place all ingredients in a large bowl and gently stir to combine.
Assembly 1. Divide fish and salad between plates.