Golden Parmesan Moki with Summer Salad February 3, 2025

This golden crumb is ideal for a fish that might have dark flesh running through it – it’s a great disguise with lots of flavour! Ready in just 20 minutes, this is a seafood dish that should definitely be in your repertoire. Check out the original recipe here.

Ingredients

• 1/2 cup finely grated parmesan
• 1/2 cup panko crumbs
• 1/2 tsp smoked paprika
• 1/2 tsp celery salt
• 1/2 tsp cumin seeds
• 2 tbsp chopped parsley
• 1/2 cup buttermilk or ½ cup plain yoghurt mixed with 2 tbsp water
• 500g blue moki fillet
• 2 tbsp olive oil
• 30 g butter
• Summer salad
• 1 carrot, spiralised or coarsely grated
• 1 courgette, spiralised or coarsely grated
• 2 mini capsicums, finely sliced
• handful micro greens
• 1/2 lemon
• small tortillas, warmed, to serve
• aioli, to serve

Method

1. Preheat oven to 180°C. In a bowl, combine the parmesan, breadcrumbs, paprika, celery salt, cumin seeds and parsley and mix well.
2. In another bowl, whisk the buttermilk or yoghurt-and-water mixture until smooth. Cut the fillet into evenly sized pieces and dip first in the buttermilk/ yoghurt, then in the parmesan crumb mixture, coating all over.
3. Heat oil and butter in a non-stick frying pan and fry fish for 2-3 minutes on each side until golden and cooked through.
4. For the salad, toss together the carrot, courgette, capsicum and micro greens, and dress with a squeeze of lemon.
5. Serve the warm, parmesan-crumbed fish with a side of salad, warm tortillas and aioli.