PARMESAN AND HERB CRUSTED FISH FILLETS WITH SUNDRIED TOMATO SALSA

Serves 4
Ingredients

* 4 x 200gm local fish fillets eg bream of flathead
* 1 cup finely grated parmesan
* ½ cup combined finely chopped parsley, sage, and thyme (all fresh)
* 2 eggs beaten lightly with ½ cup milk
* flour for dusting
* 3 sprigs fresh rosemary
* olive oil to shallow fry
* ¼ cup extra parmesan for sprinkling

Salsa

* 50 gm sun dried tomato and oil from sun dried tomato
* 200ml balsamic vinegar
* 1 tablespoon capers (small)
* 50 gm seeded Kalamata olives
* 1 tsp lemon juice

Method - Place all salsa ingredients in food processor and pulse until
smooth
Method

1. Flour fish fillet. Dip in beaten egg mix. Mix herbs and parmesan
together and crumb fillet in this mixture.
2. Put 1cm of olive oil in a heavy fry pan and add rosemary sprigs
3. Add fish when rosemary sizzles and cook slowly. When golden, turn
and sprinkle with a little extra parmesan. Remove from pan and drain on
absorbent paper.
4. Top fish with salsa and serve with a rocket salad dressed in a
little balsamic vinegar.


--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'