Pan Seared Pink Ling with Pepita Gremolata
A restaurant quality meal on the table in just 20 minutes? It is possible with this fish dish. With flavour and texture, it’s the perfect mid-week family meal. Serve with salad or veggies.
How long will it take?
20 minutes
What’s the serving size?
Serves 4
What do I need?
- ½ cup pepitas, toasted and roughly chopped
- ½ cup grated Parmesan
- 1 tsp minced garlic
- 1 tsp ground oregano
- 1 tsp ground cayenne
- 1 tsp sea salt
- ½ cup plain flour
- 4 x 150 g pink ling fillets
- 2 eggs
- ½ cup milk
- 2 tbsp olive oil
How do I make it?
- Preheat oven to 220C.
- Combine pepitas, Parmesan, garlic, oregano, cayenne, salt and flour together in a bowl and then sprinkle onto a dinner plate.
- Combine eggs and milk in a bowl and whisk. Dip top of pink ling fillets into egg mix and then into the pepita mix, pressing to coat.
- Add olive oil to an oven-proof frying pan over medium-high heat. Place fish in the pan with the pepita side facing up and cook for 2 minutes to lightly brown the base. Transfer pan to the oven and cook for a further 8 minutes or until the fish is cooked through.
