Crispy Haddock with Asparagus

SERVES: 2

• 2 haddock pieces ( 70-100g per piece)
• 200g cornflakes
• 1 egg
• 80g flour
• 6 asparagus spears or tender stem broccoli
• Seasoning: salt and pepper and a pinch of paprika

Equipment:

• Freezer bags
• Rolling pin
• 3 bowls

Recipe Summary

As an island nation, we could do more to increase our fish consumption! White fish provides lean protein, omega 3, and selenium, an important micro-nutrient especially for our heart health.

Cornflakes sound like an unusual ingredient, but once you have tried this recipe, you will not need to visit the fish and chip shop!

Method

Place the cornflakes in a freezer bag, seal the bag and with the rolling pin, crush them into fine dust.

Crack two eggs in one bowl, and whisk. Put the crushed cornflakes in the second bowl. The third bowl is for the flour.

Season the fish with pepper, paprika and a little salt. Dip the fish into the flour first, then dip into the egg.

Finally dip into the cornflake bowl, making sure the whole fish is covered.

Place the fish in an air fryer, 190°c for 17 mins; or a conventional oven at 190°c for 20 minutes, flipping them halfway through.

While waiting for the fish to finish cooking, wash the asparagus and chop off the ends, place in a microwavable container, and microwave for two minutes.

To serve, place the fish on top of the asparagus.

Enjoy!

Preparation time: 25 Minutes