Bridget McNulty

Parmesan fish with avocado and watercress salad.

// July 20th, 2010 // Blogs, Inspiration, Recipe of the Week, food

Time for this week’s recipe challenge… are you ready for it?

I made it last night and it is DELICIOUS. Absolutely yummy, and it only took about 25 minutes to make. My kind of dish!

Here goes… Enjoy!

Parmesan fish with avocado and watercress salad:

* Salt and milled pepper
* 4 (150-200g each) sustainable fish fillets, sliced into fat fingers
* Juice of ½ lemon, (about 2 Tbsp)
* ½ cup (125ml) breadcrumbs
* ¼ cup (60ml) grated parmesan
* Olive oil

Salad:
* Juice and grated peel of ½ lemon (about 2 Tbsp)
* 2 Tbsp (30ml) olive oil
* 2 tsp (10ml) PnP fresh basil paste
* 2 packets (30g each) watercress
* 2 avocados, cut into wedges

Serves 4

Preheat oven to 240°C.
Season fish and drizzle with lemon juice. Place on a baking tray.
Mix breadcrumbs, parmesan and a glug of oil together.
Spoon over fish and press down lightly to form a crust.
Bake fish for 10 minutes or until cooked through.

Salad: Mix lemon juice and peel, olive oil and basil paste together and season well.
Toss watercress and avocado in dressing and serve with fish.
Enjoy!!

(PS: If you want it in less irritating form, just buy this month’s Fresh Living magazine… Which you should be buying anyway, because it’s only like the best magazine in South Africa. And because I work for them.)