Pan-fried fish with Toma’Muse

Toma'Muse pan-fried fish with caper & coriander salad


  • 4 x 175g Fish fillets, skin on, pin boned
  • 2 tbs Olive oil
  • 1/2 cup Whole egg mayonnaise
  • 1 tsp Harissa paste
  • Crispy potatoes or fries, to serve

Toma’Muse salad

  • 250g Toma’mus Tomatoes
  • 1 Small lemon, juiced
  • 3 tbs Extra virgin olive oil
  • 1/2 tsp caster sugar
  • 2 tbs Capers, finely chopped
  • 2 Gherkins, diced
  • 1 cup Coriander sprigs
  • 1 cup Mint leaves

Type of dish

Hot dish


Thickly slice the Toma’Muse tomatoes. Whisk the lemon juice, oil, sugar, salt and pepper together in a bowl. Add the Toma’Muse, capers and gherkins and stir gently to combine. Cover and set aside for 15 minutes.

Score the fish skin 2-3 times and season with salt and pepper. Heat oil in a large non-stick frying pan over medium-high heat. Cook 2 pieces of fish, skin side down for 4 minutes, pressing down with a spatula to keep flat. Turn and cook for 1 minute or until just cooked through. Remove to a plate, skin side up and keep warm. Cook the remaining fish.

Combine the mayonnaise and harissa and spoon onto 4 serving plates. Top each with a piece of fish. Add the coriander and mint to the Toma’Muse, stir gently and spoon over the fish. Serve with crispy potatoes or fries.