So you might already know that my favourite fish is salmon. I adore white fish too, but white fish is white fish to me. Whether it’s $40 snapper, or $25 Tarakihi, or $10 Moki. I don’t have a preference, I’ll eat them all. Maybe this horrifies you. Maybe it doesn’t. What it does mean though, is that I will never pay $40 for snapper when a $10 Moki will do the job swimmingly.
Herb Encrusted Moki burgers
Serves 2 hungry punters for a big lunch or normal dinner
1 fillet firm white fish. About 10cm x 20cm size. About 400-500 grams (up to 1 pound)
Half a cup breadcrumbs
2 tablespoons dried herbs
1/2 teaspoon salt
Generous grind of black pepper
Knob of butter, melted
A handful of salad greens
2 slices of tomato
- On a plate, mix breadcrumbs, herbs, salt and pepper.
- Cut the fillet into 2 square pieces.
- Brush melted butter onto fish and push onto breadcrumb mixture so that all sides are thickly coated.
- Heat a non-stick frying pan with a little more butter. Fry fish on both sides until a gorgeous colour materialises and the fish is just cooked through. I actually enjoy my fish a bit underdone, so that’s up to you.
- Assemble your burger. Go on, you don’t need instructions for that part do you?
Serve with potato salad.
Lemon and Caper Potato Salad
(to compliment a fish dish)
I enjoy making something a simple as a potato salad a bit different by using ingredients that I would usually pair with the main dish. Capers and lemon go great with fish!
3 medium potatoes
1 tablespoon capers
A handful of fresh mint, chopped.
A dollop of mayonnaise
Zest of 1 lemon
Salt & pepper
- Peel and cut potato into cubes.
- Boil for 15 minutes until just done. Drain and add cold water to prevent further cooking. Cool. Drain.
- Boil eggs for 10 minutes. Drain, cool in cold water to prevent further cooking.
- Peel eggs and cut into wedges.
- Add all ingredients to a bowl and mix.