Nice and fresh, with a sneaky little chilli bite.
Fish & seasoned crumb coating
½ cup panko crumbs whizzed to a fine crumb (or crush with a rolling pin)
¼ tsp smoked paprika
¼ tsp ground cumin
½ tsp salt
450g (about 1 lb)white fish fillets
3 Tbsp olive oil for frying
2 medium vine tomatoes
1 or 2 perfectly ripe avocados
2 Tbsp extra virgin olive oil
1 Tbsp lime juice
½ tsp flaky sea salt
1 hot green chilli, finely chopped
½ small red onion, peeled and thinly sliced
Salad leaves of your choice, roughly chopped or torn into bite-sized pieces
1 cup roughly chopped coriander (cilantro)
Lime wedges for serving
1 Mix the panko crumb ingredients together on paper towels. Cut fish into large chunks and coat with crumbs. Heat oil in a medium-large frying pan (skillet) over medium-high heat. Once oil is hot add about half the fish – don’t crowd the pan or the fish will not brown properly. Cook until golden, then turn fish pieces over and cook lightly. Transfer to a plate and sprinkle with sea salt. Cook remaining fish. Cool until fish feels barely warm.
2 Chop tomatoes and drain in a sieve while preparing salad ingredients. Halve avocado(s), remove stone, peel, and dice flesh. In a large bowl whisk extra virgin olive oil, lime juice, sea salt and chilli. Add onion, salad leaves and coriander and toss together. Add avocado and tomato, toss lightly, then transfer to serving bowls, adding crumbed fish. Sprinkle with a little sea salt and serve immediately with lime wedges.
You can use witlof, cos (romaine), iceberg, frilly lettuce, or whatever you have in this salad. If you don’t like raw onion, leave it out, or use spring onions (scallions) instead.
Take care not to overcook the fish – get it nice and golden on one side and cook the other side briefly. If you cook both sides of the fish until golden, especially with small fillets of fish, it will likely be overcooked.