Parmesan Fish Fillets with Avocado and Cress Salad Recipe

Name: Parmesan Fish Fillets with Avocado and Cress Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons flour; salt and freshly ground black pepper; 6 oz white fish fillets, skin removed; 1 egg, beaten; 2 oz freshly grated Parmesan cheese; olive oil; 1/2 a fresh red chilli, deseeded and finely chopped; 1 ripe avocado, peeled and sliced lengthways; 1 bunch of mustard cress or watercress; 1 tablespoon extra virgin olive oil; juice of 1/2 a lemon

Servings: persons

2 tablespoons flour
salt and freshly ground black pepper
6 oz white fish fillets, skin removed
1 egg, beaten
2 oz freshly grated Parmesan cheese
olive oil
1/2 a fresh red chilli, deseeded and finely chopped
1 ripe avocado, peeled and sliced lengthways
1 bunch of mustard cress or watercress
1 tablespoon extra virgin olive oil
juice of 1/2 a lemon

1
Get a frying pan really hot.
2
Season the flour with salt and pepper.
3
Dust the fish fillets with the seasoned flour, then dip into the egg and press into the grated Parmesan, making sure the fish is nicely covered.
4
Add a little olive oil to the hot pan, and fry the fish fillets for a couple of minutes on each side until golden brown.
5
Throw in the chilli.
6
Mix together the avocado and cress with the extra virgin olive oil and lemon juice, and put on your plate with your fish fillets.

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons flour, salt and freshly ground black pepper, 6 oz white fish fillets, skin removed, 1 egg, beaten, and more.

Yes, Parmesan Fish Fillets with Avocado and Cress Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Parmesan Fish Fillets with Avocado and Cress Salad

How did you like this recipe?

Frequently Asked Questions