Parmesan Fish Fillets with Spinach and Avocado Toss

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Salt and freshly ground black pepper
4 tablespoons flour
500g white fish fillets, skin removed
1 egg, beaten
½ cup grated Parmesan cheese
½ cup Dona Elena Pomace Olive Oil
1/2 a fresh red chilli, deseeded and finely chopped
1 ripe avocado, peeled and sliced lengthways
1 bunch of spinach
1 tablespoon Dona Elena Pomace Olive Oil
Juice of 1/2 a lemon


1. Heat a frying pan hot.

2. Season the flour with salt and pepper. Dust the fish fillets with the seasoned flour, then dip into the egg and press into the grated Parmesan, making sure the fish is covered. Add Dona Elena Pomace Olive Oil to the hot pan, and fry the fish fillets for a couple of minutes on each side until golden brown. Throw in the chili.

3. Mix together the avocado and cress with Dona Elena Pomace Olive Oil and lemon juice, and put on your plate with your fish fillets.


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