Panko and sesame crumbed fish with basil, parsley and lime salsa verde

- Salsa Verde is a beautiful, tangy, tasty sauce and a great way to use up your basil and parsley!

500-600g fish- I have use snapper, slice into large slices

You need 2 plates and 1 bowl plus another plate to put your fish on when crumbed

On one plate put about ¼ cup of corn flour and season it with salt and pepper

In the bowl put in 1 beaten egg

On the other plate put about ½ cup or so of panko crumbs and 2 tsp each of white and black sesame seeds, you could leave the sesame out if you wanted. You can use gluten free crumbs as well.

Dredge your fish in the flour, shake off the excess, then put in the egg and then the crumbs. Continue until all the fish is used and place on a plate and put into the fridge until needed.

In a large pan cover the bottom of the pan with oil, heat up and then when hot cook your fish until golden brown on each side. The thinner the fish the shorter the cooking time. Cook on a medium heat you don’t want the outside burnt and fish raw!

Serve up with basil, parsley and lime salsa Verde and vegetables. I used steamed carrots, beans and asparagus.

Basil, parsley and lime salsa verde

Ingredients

½ cup extra-virgin olive oil

Juice and zest from 2 limes (you could use 1 big lemon instead)

1 cup lightly packed basil leaves, roughly chopped

1 cup lightly packed flat-leaf parsley leaves

2 tablespoons capers

2 anchovy fillets

2 garlic cloves, finely chopped

Salt

Method

You can either chop everything by hand and then mix the oil and juice through, or you can use a food processors and blitz together. Store the rest in the fridge. You can use this as a salad dressing, mix through some cannellini beans and salad, serve with grilled chicken or fish.