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
- 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
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.