John Myers
Ingredients for 2 servings:
- 300 g fish fillet(s), cut into strips
- 1 tsp mustard, medium hot
- 30 g Parmesan, freshly grated
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp mustard
- 1 ½ tbsp rapeseed oil
- 125 g mixed salad leaves
- 10 small tomatoes
- Salt and pepper from the mill
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
Preheat the oven to 200°C (180°C fan-assisted oven). Place the sliced fish fillets in a mixing bowl and marinate with mustard. Add the grated Parmesan cheese and mix gently until the fish is coated. Place the fish on a wire rack over a baking sheet, then fry the fish fingers evenly on all sides. Remove from the oven after about ten minutes, when golden brown. For the vinaigrette, put the lemon juice, oil, and mustard in a large bowl and whisk well. Season with salt and pepper. Reserve a little of the remaining mustard. Add the washed lettuce and halved tomatoes to the vinaigrette in the bowl, mix gently, and then arrange on a serving platter. Place the crispy fish fingers on top and drizzle with the reserved vinaigrette. Serve with a sprinkle of Parmesan cheese.
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