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Middle Eastern Fish with Tomato Salsa

Prep 10 minutes | Cook 10 minutes | Total 20 minutes

Australian summers and fresh seafood go hand in hand. We are the lucky country for so many reasons, and one of those reasons is that we have access to a variety of the best fresh seafood in the world – our land is girt by sea!

Fish is so good for you. It is low in fat, high in protein, and most importantly, high in omega 3 fatty acids. Fish is also low in cholesterol, and this can help to reduce the incidence of heart disease. Health experts say that it is important to eat fish a couple of times a week. 

You can’t go past this Middle Eastern Fish for flavour. A wonderful combination of intense, tasty spices with a fresh tomato salsa, inspired by Middle Eastern cuisine. This is a delicious mix of earthy flavours complemented and softened by the fish.

Middle eastern FISH

  • 6-8 slices rye or spelt bread
  • 2 cloves garlic, chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon ground cayenne pepper (optional)
  • 2 handfuls basil leaves
  • ¼ cup cornflour or rice flour
  • 1 egg
  • 4 fillets firm white fish (e.g. rockling or ling)
  • coconut oil

  • Tomato Salsa
  • 2 tomatoes, finely diced
  • ¼ red onion, finely chopped
  • 1 handful fresh coriander, chopped
  • 1 lime
  • salt and pepper

  • Serves 4
In a food processor combine bread, garlic, cumin, coriander, cayenne and basil and mix to make a spicy bread crumb mix. Make it as fine or as chunky as you like.

Place the flour on a dinner plate, whisk the eggs in a wide, shallow bowl (with a dash of water) and place breadcrumb mix on another dinner plate. Coat each piece of fish in flour, dip in egg wash and then the breadcrumb mix. Press down gently to make sure the crumbs stick.

To make a salsa, combine tomato, onion and coriander leaves. Toss together with the juice of half a lime.

Place 1–2 tablespoons of coconut oil in a large frying pan over medium–high heat. Cook fish for 5 minutes on each side or until the crust is crisp and the fish is cooked through.

Serve topped with the salsa and remaining lime cut into wedges.

If you prefer, you can bake the fish in the oven at 200C for 25 minutes instead.

3 Responses to “Middle Eastern Fish with Tomato Salsa”

  1. Bianca June 19, 2015 at 4:19 am #

    Wow, this Middle Eastern Fish is amazing. Love it with the tomato salsa. What an easy dinner and so full of flavour. Will definitely make this again.

  2. Donna July 27, 2015 at 1:33 am #

    I just made your Middle Eastern Fish with Tomato Salsa and I just want to tell you, it was absolutely delicious. I am not a big fan of fish and I know I should eat more so I tried this and it was so tasty. Lots of flavour. thank you

  3. Jodie November 15, 2015 at 4:07 pm #

    So glad you enjoyed it.

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