Crispy Pan Fried Haddock with Sprouts

I loved making this because it basically cooked itself. The salad requires a bit more prep but it's worth it. Enjoy.

For the salad:
Get your bowl ready with a generous spritz of olive oil, a shot of balsamic and red wine vinegar, 2 minced garlic cloves, a tsp of dry basil and oregano, salt and pepper and zest from one orange.
Next simply add one can drained chic peas, one can drained corn niblets, a diced tomato, a giant handful of fresh baby spinach, some chopped basil leaves, finely sliced red onion, and some diced feta cheese. Mix well and voila... You can add more salt and pepper if needed.

For the fish:
The key to a crispy coating is to first get your frying pan nice and hot with a generous coating of olive oil.
Next, leave it alone on medium high heat for about 8 minutes.

Season your fish with salt and pepper and coat with a light dusting of flour and panko bread crumbs then add to pan. Flip over after 5 minutes or so for another 4 minutes. Remove and spritz with fresh lemon and top with some fresh onion sprouts!
Done and ready to impress.


Moolicious