Went to my sister house for dinner during the week. We had hot pot steam boat. We had leftover fish fillets. She gave it to me. The next day I decided to make it something like schnitzel. Went to supermarket to get carrot as they were on sale, as usual tempted by the sparkling light from sweet potato and baby capsicum; I bought them too.
Google: “Schnitzel in Australia is often served in the form of parmigiana, which is a schnitzel topped with Italian tomato sauce, cheese, and occasionally ham. At pubs, schnitzel is typically accompanied by chips (French fries), salad, and sometimes bacon.” Instead, of a thin slice of meat, I am using fish fillets.
Google: “The carrot is a root vegetable, typically orange in colour, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia. Carrot helps your heart. First, all those antioxidants are also good for your heart. Second, the potassium in carrots can help keep your blood pressure in check. And third, they have fiber, which can help you stay at a healthy weight and lower your chances of heart disease.”
“The sweet potato or sweet potato is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a root vegetable. The young shoots and leaves are sometimes eaten as greens. This mix of Cherry Tomatoes is colourful and delicious! There are many varieties that may be included in this medley such as Black Plum, Sun Gold, Sweet 100s, Red Grape, Yellow Grape, Pink Cherry, Indigo Rose and the Gold Nugget. These petite tomatoes are great for slicing into halves or quarters and using in applications from green salads to caprese to topping your breakfast avocado toast.”
Today, I am making cherry tomatoes into puree to go with my fish and vegetables. I am glad I can give the leftover fish fillet a crispy flavourful vibrant healthy and delicious meal vegetables, garlic bread and pureed tomato. Let’s cook!!!
Ingredients
Coating for fish fillets
6 fish fillets, cut (1“thick and 2” long) any white fish
1/4 c plain flour
1 egg, beaten well
1/8 c milk
1/2 c breadcrumbs
1 Tsp garlic powder
1 Tsp onion powder
salt
black pepper
pinch of nutmeg powder (OPT)
oil, for cooking
Vegetables and garnish
1 small sweet potato, cut into chunk
3 small carrots, cut to bite size
3 baby red capsicums
3 pieces cooked garlic bread
10 cherry tomatoes
4 Tbs water
1 Tbs lime juice
1 Tsp minced garlic
1 Tsp oil
salt
pepper
Method
Add flour salt and black pepper in a shallow plate and mix well to combine. Add egg and milk in another shallow bowl, mixing well. Add breadcrumbs, garlic powder, onion powder and nutmeg powder in another shallow bowl; mix well to combine.
In Nutri Bullet, blend cherry tomatoes, water, lime juice, minced garlic, oil, salt and pepper until slightly puree. There are still some tiny bits of tomatoes. Set aside. Put the cut pieces of sweet potato into a pot with water and bring it to boil until sweet potato are cooked and tender. Remove from pot and set aside.
Put a saucepan on hob with enough oil to cook the fish fillets on medium heat. Wash hands clean and dry them, use one hand to coat the fillets two at a time in flour mixture, completely coating them. Add to egg mixture, gently press in fillets on both sides. Next add to breadcrumbs, coating them all around; using clean hand press the breadcrumbs on to fillets.
Repeat with the remaining fillets. Place baking paper on a plate to prevent fillets from sticking together. Once hot is hot, carefully put the fillets in and cooked for about 3 minutes preside. Don’t over crowd them. Depends on the thickness of your fish fillets it might need more or less time. Make sure fillets are cooked. Remove from pan to a plate lined with paper towel to drain excess oil.
To assemble: place one fillet in the middle of plate, the other one leaning halfway, followed by cooked garlic bread on the left, followed by a piece of sweet potato, next a baby red capsicum and sliced carrot. Then spoon some tomato puree over at the bottom of fillets. Serve immediately and enjoy with a cool beer!!!
Note: You can use veal cutlets, pound to tenderize using two cling wraps with mullet or rolling pin or pestle. You might want to try on squids. You can have the fish with chips or smashed potato. You can omit garlic bread use bread rolls. You can make gravy.
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