Fried Fish Fillets with Cherry Tomato Lemon Sauce

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By: Andrew Chase

Use a white-fleshed fish such as halibut, sole, tilapia or turbot for this simple family-friendly fish dish. Cherry tomatoes are a wonderful ingredient at this time of year when larger tomatoes have so little flavour.

Ingredients

1-1/2 tsp (7 mL) fennel seeds; 1/2 cup (125 mL) matzo meal; 1 tsp (5 mL) crumbled dried oregano; 1/4 tsp (1 mL) each salt and black pepper; 4 fish fillets (each 4 to 6 oz/125 to 175 g); 1/4 cup (60 mL) potato flour; 1 egg beaten; 2 tbsp (30 mL) extra-virgin olive oil; 2 tbsp (30 mL) butter or olive oil
Cherry Tomato Lemon Sauce:: 1 tbsp (15 mL) extra-virgin olive oil; 1 clove garlic, minced; 2 cups (500 mL) cherry tomato; 1/4 tsp (1 mL) grated lemon rind; 1/4 tsp (1 mL) salt; Pinch black pepper; 2 tbsp (30 mL) finely chopped parsley; 1 tbsp (15 mL) lemon juice

Preparation

Cherry Tomato Lemon Sauce: In skillet, heat oil over medium heat; add garlic and fry until fragrant, about 20 seconds. Add tomatoes, lemon rind, salt and pepper; fry, stirring often, until tomatoes are softened and some have split, producing a slightly saucy mixture. Stir in parsley and lemon juice. Remove from heat.

With spice grinder or mortar and pestle, coarsely grind or crush fennel seeds; in bowl, whisk together with matzo meal, oregano, salt and pepper.

Roll fillets in potato flour to lightly coat; dip into egg, then roll in fennel seed mixture to coat.

In skillet, heat oil with butter over medium-high heat; fry fillets, reducing heat if browning and turning once halfway through, until coating is golden and fish flakes easily when tested with fork.

Reheat Cherry Tomato Lemon Sauce; spoon over fish.

Makes 4 servings.

Serving(s): 4

Nutritional Information
Per serving: about
Calories	406
Protein	29 g
Fat (total)	20 g
Sat. Fat	6 g
Carbohydrate	27 g
Fibre	3 g
Cholesterol	98 mg
Sodium	414 mg
Calcium	9 % RDI
Iron	31 % RDI
Vitamin A	19 % RDI
Vitamin C	27 % RDI
Folate	25 % RDI

Also in this menu:

Perfect for Passover

Source

Homemakers Magazine: April 2008

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