Crispy oven-baked fish with lime mango salsa
1 cup(s), (60g)
¾ tsp, dried
Skinless white fish, raw
400 g, fillets, cut into 24 pieces
Baby spinach and rocket mix
1 medium, ripe, finely chopped
1 medium, finely chopped
1 tbs, chopped
2 x 3 second spray(s)
- Preheat oven to 220°C. Lightly spray a large baking tray with oil. Combine panko and onion flakes on a large plate. Lightly beat egg in a shallow bowl. Season fish pieces with salt and pepper.
- Working with a few pieces at a time, dip fish in egg, then toss in panko to coat. Arrange crumbed fish in a single layer on prepared tray and lightly spray with oil. Bake for 5 minutes, then turn over and bake for a further 5 minutes or until fish is cooked through and coating is crisp and golden.
- Meanwhile, to make salsa, combine all ingredients in a medium bowl. Season with salt and pepper.
- Divide spinach and rocket among 4 plates. Top with fish pieces and salsa.