Crumbed flake with roasted tomato, black barley and herb salad
Tomato aren’t their best in the cooler months. Roasting them intensifies the flavour which pairs with this barley and herb salad served alongside crumbed fish.
Ingredients
- 4 x 130g flake fillets
- 150g plain flour
- 2 eggs, whisked
- 3 cups fine (or fresh) breadcrumbs
- oil for shallow frying
- 1 lemon
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