- Serves4
- Cook time30 minute
- Prep time10 minute, + cooling time
Ditch your boring salad routine! This recipe transforms crispy, crumbed white fish into a satisfying and flavourful salad you'll want to make on repeat.
Ingredients
- 1 cup (75g) panko breadcrumbs
- 3 eggs
- 600g Coles Deli Thawed Basa Fillets (available at deli counter stores only), thickly sliced
- 350g pkt Coles Kitchen Green Goddess Salad Kit
Nutritional information
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Preheat oven to 220°C. Line a baking tray with baking paper. Place the breadcrumbs on a plate. Whisk 1 egg and 1 tbs cold water in a bowl. Dip each piece of fish in the egg mixture, then in the breadcrumbs and turn to coat. Place on the lined tray. Spray with olive oil spray. Bake for 15-20 mins or until fish is light golden and cooked through.
Step 2
Meanwhile, bring a small saucepan of water to the boil over high heat. Reduce heat to medium-high. Gently lower remaining eggs into the water, then gently stir with a wooden spoon for 30 secs. Cook eggs for 6 mins for soft-boiled or until cooked to your liking. Refresh under cold water. Drain and set aside to cool. Peel and cut into quarters.
Step 3
Combine the salad mix from the kit in a large bowl with half the dressing from the kit. Heat a small frying pan over high heat. Add the almonds from the salad kit and cook, stirring, for 3 mins or until lightly toasted.
Step 4
Arrange salad among serving bowls. Top with egg and fish. Drizzle with the remaining dressing and sprinkle with the almonds to serve.
Recipe tip
Clever storage: Keep leftover patties in an airtight container in the fridge for up to 2 days.
Crumbed white fish salad
- Serves4
- Cook time30 minute
- Prep time10 minute, + cooling time
Ingredients
- 1 cup (75g) panko breadcrumbs
- 3 eggs
- 600g Coles Deli Thawed Basa Fillets (available at deli counter stores only), thickly sliced
- 350g pkt Coles Kitchen Green Goddess Salad Kit
Method
Step 1
Preheat oven to 220°C. Line a baking tray with baking paper. Place the breadcrumbs on a plate. Whisk 1 egg and 1 tbs cold water in a bowl. Dip each piece of fish in the egg mixture, then in the breadcrumbs and turn to coat. Place on the lined tray. Spray with olive oil spray. Bake for 15-20 mins or until fish is light golden and cooked through.
Step 2
Meanwhile, bring a small saucepan of water to the boil over high heat. Reduce heat to medium-high. Gently lower remaining eggs into the water, then gently stir with a wooden spoon for 30 secs. Cook eggs for 6 mins for soft-boiled or until cooked to your liking. Refresh under cold water. Drain and set aside to cool. Peel and cut into quarters.
Step 3
Combine the salad mix from the kit in a large bowl with half the dressing from the kit. Heat a small frying pan over high heat. Add the almonds from the salad kit and cook, stirring, for 3 mins or until lightly toasted.
Step 4
Arrange salad among serving bowls. Top with egg and fish. Drizzle with the remaining dressing and sprinkle with the almonds to serve.