Use any type of white fish.

Serves 2

A. Sauce:
1 cup vegan mayonnaise
1 Tbs. (15 ml) Dijon mustard
1 organic lemon, zested and juiced
2 Tbs. (30 g) capers
1 Tbs. (15 g) chopped parsley, chives, and dill

1. Mix the sauce and refrigerate.

B. Fish:
1/4 cup (gluten-free) bread crumbs
2 Tbs. (30 g) chopped parsley, chives, and dill
2 fish fillet (haddock, tilapia, etc.)
1/4 cup (30 g) (gluten-free) flour
1 organic beaten egg with 1 Tbs. (15 ml) water
olive oil

1. Mix the bread crumbs with the herbs.
2. Dredge the fish in flour, then egg, then bread crumbs.
3. Heat the oil over medium-high heat.
4. Add the fish, cook 4 minutes on each side until golden brown and flakes easily.
5. Serve with the sauce.

C. Serve with:
  • cooked rice
  • fried potatoes (with some lemon juice)


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