Serves : 4
Preparation and marinating: 20 minutes
Cooking time: 15 minutes
INGREDIENTS
- 1 orange, zest and juice
- 1 lemon, zest and juice
- 1 lime, zest and juice
- 4 haddock steaks
- 125 ml (½ cup) flour
- 2 eggs
- 125 ml (½ cup) milk
- 500 ml (2 cups) Panko breadcrumbs
- 125 ml (½ cup) mayonnaise
- 1 clove garlic, minced
- 60 ml (4 tbsp.) coriander leaves, chopped
- 4 portions asparagus, cooked
- Salt and pepper to taste
PREPARATION
- Preheat oven, rack in center, to 200°C (400°F).
- In a bowl, add the orange, lemon, lime and fish juices and marinate for 15 minutes.
- Using a paper towel, pat dry, season with salt and pepper and roll the fish in flour.
- In a bowl, mix eggs and milk with a fork.
- Dip each fish pavé in the prepared mixture, then roll in the Panko breadcrumbs.
- Place the fish on a silicone-coated baking sheet and bake for 15 minutes.
- Mix the mayonnaise, zest, garlic and coriander in a bowl.
- Serve the crispy fish pavés with the mayonnaise and asparagus.