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Pan-fried fish cutlets with Mallorcan bread salad

Name: Pan-fried fish cutlets with Mallorcan bread salad
Prep time: 30 min
Cook time: 16 min
Total time: 46 min
Yield: 4
Ingredients: 4 x 180g blue-eye or jewfish cutlets; 2 teaspoons grated fresh ginger; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1 teaspoon smoked paprika (pimenton) (see note); 2 tablespoons finely chopped coriander leaves; 1 teaspoon lemon zest, plus 1/4 cup (60ml); lemon juice and lemon wedges to serve; 4.00 tablespoons olive oil; 4 slices woodfired bread, torn; 1 yellow capsicum, roasted, peeled, cut into strips (or use 4 ready-roasted red capsicum pieces); 1 punnet cherry or grape tomatoes, halved; 1 small red onion, thinly sliced; 1/3 cup chopped flat-leaf parsley leaves; 1 cup coriander leaves; 6 marinated white anchovies (see note), chopped; 1/4 cup (60ml) extra virgin olive oil; 1 tablespoon sherry vinegar (see note) or red wine vinegar; 1/2 teaspoon smoked paprika (pimenton, see note); 1 garlic clove, finely chopped

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30m

16m

Pan-fried fish cutlets with mallorcan bread salad

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Ingredients (21)

4 x 180g blue-eye or jewfish cutlets
2 teaspoons grated fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 teaspoon smoked paprika (pimenton) (see note)
2 tablespoons finely chopped coriander leaves
1 teaspoon lemon zest, plus 1/4 cup (60ml)
lemon juice and lemon wedges to serve
2 tablespoons olive oil

Mallorcan bread salad

4 slices woodfired bread, torn
2 tablespoons olive oil
1 yellow capsicum, roasted, peeled, cut into strips (or use 4 ready-roasted red capsicum pieces)
1 punnet cherry or grape tomatoes, halved
1 small red onion, thinly sliced
1/3 cup chopped flat-leaf parsley leaves
1 cup coriander leaves
6 marinated white anchovies (see note), chopped
1/4 cup (60ml) extra virgin olive oil
1 tablespoon sherry vinegar (see note) or red wine vinegar
1/2 teaspoon smoked paprika (pimenton, see note)
1 garlic clove, finely chopped

Method

1.

For the salad, preheat the oven to 180°C. Toss bread with olive oil on a baking tray. Toast in the oven for 10 minutes, turning, until golden.
2.

Place croutons, capsicum, tomato, onion, herbs and anchovy in a bowl. Mix oil, vinegar, paprika and garlic in a separate small bowl. Season, then set both aside while you cook the fish.
3.

Pat the fish cutlets dry with paper towel. Combine the ginger, spices, coriander, lemon zest and juice, oil and 1 teaspoon salt in a large bowl. Add fish, turning to coat well.
4.

Heat a lightly oiled heavy-based frypan on medium-high heat. Cook fish for 3-4 minutes each side until golden and just cooked. Pour the dressing over salad, toss to combine, then serve with the fish cutlets.