Dill & Parmesan Crumbed Fish

While the wedges are baking, roughly chop the tomato. Pick and finely chop the dill leaves.

In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs (see ingredients list), dill and grated Parmesan cheese. Season with a pinch of salt and pepper. Dip the white fish fillets into the seasoned flour, followed by the egg and finally into the panko-Parmesan mixture. Set aside on a plate.

When the wedges have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add the crumbed fish and cook until golden and just cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel.

TIP: Add extra oil if needed so the fish doesn't stick. TIP: The fish is cooked through when the centre turns from translucent to white.

While the fish is cooking, combine olive oil (1 tbs for 2 people / 2 tbs for 4 people) and the balsamic vinegar in a medium bowl. Add the mixed salad leaves and tomato and season with a pinch of pepper. Toss to coat.

TIP: Toss the salad just before serving to keep the leaves crisp.