Fish fingers don`t necessarily have to be deep fried. Drizzled with a little olive oil and baked in the oven they get really crunchy and tasteful, especially if you cover them in this delicious almond crust. This yummy crust gives them an extra crunch and even a little sweetness. But be careful, after trying this you will never be able to go back to the deep fried ones from the freezer! I like to serve them alongside with this lemony quinoa and spinach salad that complements the fish wonderfully.
I love cooking with spinach not only because of its meaty structure and slightly salty taste but it is also a vegetable well known for its nutritional properties. It is rich in vitamin K, A, C and folic acids, manganese, magnesium and iron. Iron is essential for blood formation and as spinach is one for the best plant based sources of iron, it is essential in diets that include less or no meat. Chlorophyll and carotenoids that spinach contains are anti-inflammatory, protecting the digestive track and some studies show that it even has anti-cancer properties.
I found this quinoa salad in SeriousEats a long time ago and I loved how simple it is while still being so tasteful. Apart from a few smaller changes I changed the dressing to something lighter with yoghurt instead of cream, and I find it a good fit with the freshness of the salad, especially with the zesty lemon.
Ingredients (for 2 big portions):
For the salad:
- 100 grams of quinoa
- 400 millilitre water
- 100 millilitre yoghurt
- 1 lemon
- 1 tablespoon olive oil
- 1 bunch of fresh parsley
- 2-3 spring onions
For the fish fingers:
- 350 grams white fish fillet
- 2 eggs
- 3 tablespoons corn flour
- 100 grams almond flakes
- 2 tablespoons olive oil
Rinse the quinoa then cook in about 15 minutes until cooked through, drain excess water and set aside to cool down slightly.
Wash spinach then chop coarsely (about ½ centimetre thick slices).
For the dressing first grate the zest of the lemon and squeeze the juice of half of it. Mix the juice and zest with the olive oil, yoghurt and some freshly ground black pepper.
Chop the parsley and spring onion finely and toss it with all the salad ingredients in a big bowl.
For the fish fingers preheat the oven to 190 degrees. First get three smaller bowls: put corn flour in one, whisk the eggs the second and crumble the almond slightly in the third. Slice the fish in about 2*4 centimetre pieces and first dip them in the flour then in the eggs and finally in the almond. Set them on a baking tray lined with baking paper drizzle with olive oil (pour the oil in really thin stream so that you it spreads as evenly as possible). Bake in the oven for 30 minutes. You will know they are ready if you break one open the meat is white (not transparent) all the way through, but still juicy and soft.
Serve them hot with the room-temperature salad.
You can make a quick dip by whisking 1 teaspoon of Dijon mustard and 1 tablespoon mayo in 2 tablespoons yoghurt. But we also really enjoyed the fish fingers with just a few drops of freshly squeezed lemon.