Crumbed Fish With Mint Yoghurt, Crispy Aubergine Fries & Tabbouleh Salad

Lunch or dinner has never been so delicious! Enjoy!

Serves 3-5

Crumbed Fish With Mint Yoghurt, Crispy Aubergine Fries & Tabbouleh Salad

Serves 3-5

Lunch or dinner has never been so delicious! Enjoy!

Ingredients

500g Sea Harvest Crisp & Chunky Classic
¾ cup plain flour
1 tsp garlic powder
1 tbsp dried parsley
Salt & black pepper
2 large aubergines
Vegetable oil

For the tabbouleh salad:

½ cup bulgar wheat
1 small punnet of cherry tomatoes
½ cucumber cubed
10g chopped dill
10g chopped parsley
Lemon juice
Olive oil
Salt & pepper

For the herb yoghurt:

250ml plain yoghurt
20g chopped mint
1 tbsp red wine vinegar
1 clove of minced garlic
Salt and pepper

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Method

Oven bake the Sea Harvest Crisp & Chunky Classic according to the instructions on the packaging.
For the aubergine fries: mix together ¾ cup plain flour, 1 tsp. garlic powder, 1 tbsp. dried parsley and salt and black pepper. Cut 2 large aubergines into thin French fries and coat in the seasoned flour.
Deep-fry the aubergine fries in vegetable oil until golden brown, drain and season well.
For the tabbouleh salad: pour 1 cup of boiling water over ½ cup bulgar wheat, cover and allow to absorb. Once cooled, fluff and add 1 small punnet of cherry tomatoes, ½ a cucumber cubed, 10g of chopped dill, 10g chopped parsley, a squeeze of lemon juice, a splash of olive oil and season with salt and pepper.
For the herb yoghurt: mix together 250ml plain yoghurt, 20g finely chopped mint, 1 tbsp. red wine vinegar, 1 clove minced garlic and salt and pepper.

How do I BAKE fish?

Dollops of flavoured butter (or a little olive oil) on fish portions are ideal for baking. Wrap fish portions in foil to keep moisture in – as fish forms its own juices. Open just before end of baking to allow for browning. Fish can also be placed in a suitable oven dish and covered. Baking takes around 20 minutes depending on the portion size.