Everything-spice fish with tomato salad
Delight your taste buds with a zesty Everything-spice fish paired perfectly with a refreshing tomato salad. A burst of flavors in every bite!
Ingredients:
- cup plain whole-milk Greek yogurt
- lemon
- Kosher salt
- cup all-purpose flour
- large eggs
- cups panko
- cup raw white sesame seeds
- cup everything bagel seasoning
- thin Dover sole fillets (about 1½ lb.)
- Vegetable oil (for frying)
- English hothouse cucumber
- medium red onion, thinly sliced
- cups halved cherry tomatoes
- Tbsp. extra-virgin olive oil
- Tbsp. chopped drained capers
- cup coarsely chopped dill
- Freshly ground black pepper
Instructions:
- In a small bowl, combine 1 cup of plain whole-milk Greek yogurt with finely grated zest from 1 lemon. Season with kosher salt and mix thoroughly. Set aside the lemon after cutting it in half and chill the lemony yogurt until you are ready to serve it.
- Take ½ cup of all-purpose flour and place it in a shallow bowl. In another shallow bowl, lightly beat 2 large eggs. In a third shallow bowl, combine 1¼ cups of panko, ½ cup of raw white sesame seeds, and ⅓ cup of everything bagel seasoning.
- Dry 4 thin Dover sole fillets (approximately 1½ lb.) with a paper towel and season them with salt. Working one fillet at a time, coat them with flour, shaking off any excess, then dip them in the beaten eggs, allowing any excess to drip back into the bowl. Finally, coat the fillets in the panko mixture, pressing gently to make it stick. Place the fish on a baking sheet.
- Heat vegetable oil in a large skillet over medium-high heat until it reaches about ¼" up the sides. Working in batches, cook the fish until they are golden brown and crispy, for about 1-2 minutes per side. Transfer the cooked fish to a wire rack.
- Slice 1 English hothouse cucumber in half lengthwise and then thinly slice crosswise. In a large bowl, combine the cucumber with ½ medium red onion (thinly sliced), 2 cups of halved cherry tomatoes, 3 tablespoons of extra-virgin olive oil, and 2 tablespoons of chopped, drained capers. Squeeze the juice from the reserved lemon halves into the bowl and season with salt. Add ½ cup of coarsely chopped dill, gently toss to combine. Taste the salad and adjust the seasoning with more salt if necessary.
- On one side of each plate, spread a portion of the lemony yogurt. Place the fish alongside it and top with the salad. Season with freshly ground black pepper.
Summary:
- Calories: 5206 kcal
- Fat: 441 g
- Protein: 154 g
- Carbs: 185 g
- Potassium: 3386 mg
- Magnesium: 563 mg