Pan-fried fish with parsley crust and spicy carrot salad

Tam West

Light and tasty pan-fried white fish with a refreshing carrot salad with a nice little chilli kick.

Spicy carrot salad

2 cups	Grated carrot (Main)
2 cloves	Crushed garlic
1	Red chilli, deseeded and finely chopped
1 tsp	Freshly grated ginger
1	Lemon, zest and juice
2 tsp	Fish sauce
1 tsp	Brown sugar
2 handfuls	Mixed salad leaves

Parsley-crusted fish

1 cup	White breadcrumbs
1 clove	Crushed garlic
½ cup	Chopped parsley
0	Olive oil, for drizzling, plus extra for pan-frying fish
50 g	Melted butter
4	White fish fillets, skinned and boned
0	Lemon wedges, for squeezing

Directions

1. In a bowl, combine all the spicy carrot salad ingredients, except thegreen leaves, and place in the fridge until ready to eat. Mix the greenleaves through just before serving.

2. In a shallow wide bowl mix together the breadcrumbs, garlic andparsley. Drizzle with a little oil to moisten and season with salt. Lightlybrush the fish fillets with some of the melted butter and working with1 fillet of fish at a time, place in the breadcrumbs, pressing them on tolightly crumb the fish.

3. Heat a large frying pan over medium heat. Add a dash of oil and theremaining melted butter. As the butter begins to sizzle, place in thefish. Pan-fry for 2-3 minutes on each side (depending on the thicknessof the fillets) until the crumbs are golden and the fish is just cooked.

4. Serve fish fillets with the spicy carrot salad and pass the lemonwedges for squeezing.