For those needing to avoid gluten, these crunchy crumbed fish fillets can be enjoyed by the whole family. I only coat one side as it’s quite rich with the haloumi and almonds.
Serves: 2
INGREDIENTS
100 grams haloumi, grated
1 cup ground almonds (almond meal)
2 teaspoons finely chopped thyme
sea salt and ground pepper
2 eggs, beaten
2 teaspoons Dijon mustard
350 grams firm white fish
olive oil and butter for cooking
To serve
rocket leaves and extra capers
Caper Mayo (see recipe below)
METHOD
Combine the haloumi, ground almonds and thyme in a wide, shallow dish and season with ground pepper.
Whisk the eggs and mustard in another shallow dish and season with salt and pepper.
Season the fish with salt and pepper. Dip one side of the fish in the eggs, then place egg side down in the haloumi crumbs, pressing them on to give a good even coating.
Heat a little oil and butter in a large sauté pan over a medium-low heat. Cook the fish crust side down, until golden and firm. Don’t have the heat too high or the crust will quickly catch and burn. Carefully turn over and cook until just cooked through.
Serve with rocket, capers and the Caper Mayo.
Caper Mayo
½ cup mayonnaise
2 tablespoons drained capers, chopped
1 teaspoon dried tarragon
finely grated zest 1 lemon
1 clove garlic, crushed
Mix all the ingredients together in a bowl. (Makes ½ cup)
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.