My third finale main dish for Christmas lunch is a delicious crumble fish with salsa. The fish is marinated with lemon, rosemary and coasted in bread crumbs. The salsa salad is a combination of tomatoes, red chilli, coriander and cucumber.
Fish crumble you will need:
Two large snappers
1/3 cup bread crumbs
1 tablespoon rosemary
1 lemon juice
I teaspoon lemon zest
Salt and peer to season
Method
Preheat oven to 180 degrees
Place the rosemary and lemon zest in the breadcrumbs.
Squeeze the lemon on the fish, season with salt and pepper. Coat the fish in the bread crumbs.
Line a baking tray with non stick paper and place the fish on the tray.
Place in the oven and bake for 20 minutes or until golden brown and crispy.
To make the salsa you will need.
250g cherry tomatoes
1 red chilli
125g fresh coriander leaves.
1/2 a lemon juiced
Salt and pepper to season.
Method
Chop the tomatoes in half. chop the chilli, chop the coriander.
In a salad bowl add the ingredients and season with salt. pepper and lemon juice. Mix well.
Romayne's Kitchen 