Preparation time is 25minutes
Cook time is 15minutes
Total time is 40minutes
Serve is for 8 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
8
- 2 gherkins, finely chopped
- 1/4 cup plain flour
- 800grams snapper fish fillets
- 2tablespoons flat-leaf parsley, chopped
- 1tablespoons capers, chopped
- 1 lemon, cut into wedges (to serve)
- 1 cup olive oil
- 2 egg yolks
- 1tablespoons lemon juice
- 3tablespoons vegetable oil
- 1 1/2 cup panko breadcrumbs
Nutrition per serving
2300kJ / 551Cal
2300 Kilojoules or 551 Calories
26% of daily energy intake*
Protein
5.0grams
Fat
37.0grams
Carbs
22.9grams
Sugars
4.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
To make the tartare sauce, process egg yolks and lemon juice in a small food processor until combined. With the motor running, slowly add olive oil in a thin, steady stream until thick and creamy. Transfer to a bowl. Add capers, gherkin and parsley, and season with salt. Cover with plastic and refrigerate until needed.
Step 2 of 3
Preheat oven to 200°C. Line two baking trays with baking paper. Place flour in a bowl and season with salt and pepper. Whisk eggs in a separate bowl. Place breadcrumbs in a third bowl.
Step 3 of 3
Cut the fish into thick fingers. Dust with flour, dip lightly into egg and thinly coat with breadcrumbs. Lay onto trays. Drizzle or spray well with oil. Bake for 10-15 minutes or until golden and cooked through. Serve with lemon wedges and tartare sauce.
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