Fish Fillets Caprice

10 PORTIONS

Ingredients

Fish fillets                                                                10 x 100 g

Butter                                                                       125 g

Breadcrumbs                                                             125 g

Flour                                                                            75 g

Bananas                                                                         5

Oil                                                                             75 ml

Salt

Pepper

Parsley (chopped)

Robert sauce                                                            250 ml

Method

  1. Pass the fish through seasoned flour, melted butter and breadcrumbs.
  2. Place the breadcrumbed fish on a buttered tray and sprinkle it with the melted butter.
  3. Cook under a grill until lightly coloured.
  4. Peel and slice the bananas lengthways into halves and half again giving 4 pieces.
  5. Pass them through the flour and shallow fry each piece in oil.
  6. Arrange the fillets on a warm dish and place a piece of fried banana on each fillet with a sprig of parsley.
  7. Serve the Robert sauce separately.

Note  Suitable fish fillets for this recipe are plaice and sole.

 

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