Semolina-Crusted Fish with Fresh Tomato Salsa
Light semolina-crusted fish fillets served with zesty tomato salsa. Perfect for a quick after-work dinner. Serves 4. Prep: 25 mins, Cook: 5 mins.
Ingredients
- 2 medium roma tomatoes, seeded, chopped finely
- 1/4 cup (40g) kalamata olives, pitted, sliced thinly
- 2 tablespoon drained baby capers, rinsed, drained
- 2 tablespoon finely chopped flat-lead parsley
- 1/3 cup (80ml) lemon juice
- 1/3 cup (80ml) extra virgin olive oil
- 1 cup (100g) fine semolina
- 1 tablespoon finely chopped fresh dill
- 12 (650g) whiting fillets (or other thin white fish fillets)
- 60 gram butter, chopped
- pan-fried zucchini batons, to serve
- steamed broccolini, to serve
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