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Garlic-crusted fish with salad and a tahini dressing

Time
25 minutes
Servings
4

Sounds and smells bring back memories, to keep your holiday memories alive you could try to recreate a dish you particularly enjoyed on your holiday. A lot of holiday destinations have fresh fish recipes and local vegetables side dishes to indulge with. Keep the vacation feeling alive with this garlic-crusted fish and a crunchy carrot and radish salad on a bed of fresh salad leaves, ready in 25 minutes. Tilapia, cod fish, whitefish or haddock are good choices for this crusted fish recipe.

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Ingredients
  • 1 carrot
  • 8 radishes
  • 2 tbsp olive oil
  • 4 garlic cloves, finely chopped
  • 40 g fresh coriander, finely chopped
  • 2 tsp spice mix for fish
  • 1 tsp chili flakes
  • black pepper
  • 2 slices of stale bread, blended into breadcrumbs
  • 4 white fish fillets, 150 g each
  • 1 lemon, cut into thin slices
  • 3 tbsp olive oil
  • 150 g mixed Salanova salad leaves
Dressing ingredients
  • ½ lemon, juiced
  • 1 tbsp honey
  • 2 tbsp olive oil
  • 3 tbsp tahini sauce
  • 1 tbsp of warm water
  • 1 tsp lemon juice
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Preparation
  • Wash and peel the carrot and slice it lengthwise as thinly as possible. Wash and chop the radishes.
  • Mix the juice from half a lemon with the honey and 2 tablespoons of olive oil sprinkle over the carrot and radish. Leave to marinade for a while.
  • Preheat the oven to 220 °C.
  • Gently heat a frying pan containing 2 tablespoons of olive oil.
  • Fry the chopped garlic very briefly and add spice mix, chili flakes and fresh black pepper. Stir continuously.
  • Add the breadcrumbs and the fresh coriander and continue frying for a few minutes more, stirring regularly until the garlic is soft and the breadcrumbs are slightly crunchy.
  • Place the fish on a baking tray lined with baking paper.
  • Spread the coriander mix over the top of each fish fillet so that it is completely covered. Bake the fish in the middle of the oven for about 8 minutes until cooked and the crust is crunchy.
  • Drizzle the salad leaves with a little olive oil and arrange the carrot mixture on top.
  • Mix tahini sauce with warm water and lemon juice into a dressing.
  • Serve the fish on top of the salad with a drizzle of tahini dressing. Garnish with the lemon wedges.
Contributor
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Salanova® Lettuce