I made this last night, I originally thought parmesan-crusted fish was unusual – more suited to chicken, however it was extremely tasty and this no carb version of spaghetti in the form of zucchini is great, I did add mint to the salad which made all the difference.
1 1/2 cup (120g) finely grated parmesan
1/4 cup (40g) plain flour
4 x 200g firm white fish fillets, skin off and halved
1/4 cup (60ml) milk
1/4 cup (60ml) extra virgin olive oil
1 long red chilli, finely chopped
1 teaspoon finely grated lemon rind
1 tablespoon lemon juice
seat salt and cracked black pepper
400g zucchini shredded – you can use a julienne mandoline if not grating the zucchini will work just as well
100g baby spinach leaves
handful of mint leaves chopped
Place the parmesan and flour on a tray and mix to combine. Dip the fish in the milk and press evenly into the parmesan mixture.
Heat 1 tablespoon of the oil in a large non-stick frying pan over medium heat. Cook the fish in batches for 3-4 minutes each side or until cooked through.
Place the chilli, lemon rind and juice, remaining oil, salt and pepper in a bowl and mix to combine.
Divide the zucchini, spinach leaves and mint and fish between plates and drizzle with the chilli dressing to serve.
Adapted from Donna Hay www.donnahay.com