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Ingredients
- asparagus 1 bundle
- orange 1, zested and segmented
- olive oil
- cayenne a pinch
- panko breadcrumbs 5 tbsp
- parmesan grated to make 1 tbsp
- plain flour 1 tbsp, seasoned
- egg 1, beaten
- skinless haddock fillets 300g (look for sustainable fish marked with the Marine Stewardship Council logo)
Method
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Step 1
Trim the asparagus ends then shave each spear lengthways into thin strips using a potato peeler (or slice them with a sharp knife). If they are quite thick, you may want to blanch them briefly. Put them in a bowl with the orange segments and zest, some olive oil and the cayenne. Season and toss together.
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Step 2
Mix the breadcrumbs and parmesan on a plate and the beaten egg on another plate. Cut any thick fillets in half horizontally and dust them in flour, followed by the egg and then the breadcrumbs. Heat some olive oil in a frying pan and fry the fish on both sides for a few minutes until golden. Season with salt and serve with the salad.
