Monday, November 8, 2010

Parmesan-crumbed fish with crushed pea risoni


1 cup (70g) fresh breadcrumbs
1 cup (80g) finely grated parmesan
2 tablespoons finely grated lemon rind
120g butter, melted
4 x 150g Sole fillets, skin removed
plain (all-purpose) flour, for dusting
2 eggs, lightly beaten
1 cup (220g) risoni+
1 cup (120g) frozen peas, blanched and crushed
2 cloves garlic, crushed
¼ cup lemon juice
½ cup mint leaves
lemon wedges, to serve


Preheat oven to 220°C (425°F). Place the breadcrumbs, cheese, lemon rind and 80g of the butter in a bowl and mix well to combine. Dust the fish in flour and shake off any excess. Dip in the egg and press in the breadcrumb mixture. Place fish on a baking tray lined with non-stick paper and bake for 15 minutes or until golden and cooked through. Set aside and keep warm. Cook the pasta in a saucepan of salted boiling water for 8–10 minutes or until al dente. Drain and return to the pan. Add the remaining butter, peas, garlic and lemon juice and cook over high heat for 2 minutes. Stir through the mint, divide between plates and serve with the fish and lemon wedges.
+ Risoni is a small, rice-shaped pasta. If unavailable, substitute with another small pasta variety


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