Crispy Fish with Tomato Bread Salad

Ingredients

• 400 g tomatoes (4 tomatoes)
• 1 small onion
• 120 ml Vegetable broth
• 3 tbsp balsamic vinegar
• 4 tbsp rapeseed oil
• Salt
• Pepper
• 600 g Atlantic cod fillet
• 100 g unsweetened cornflakes
• 1 egg
• 1 tbsp Milk (3.5% fat)
• 45 g spelt whole‑grain flour (3 tbsp)
• 150 g mixed bread (from the day before; 3 slices)

Instructions

1. 1.

   Wash tomatoes, quarter them, remove stem ends and cut into bite‑size cubes. Peel onion and finely dice it.

2. 2.

   In a bowl whisk vegetable broth, vinegar and 2 tbsp oil with a pinch of salt and pepper. Fold in tomato cubes.

3. 3.

   Rinse cod fillet, pat dry and slice into wide strips. Season with salt and pepper.

4. 4.

   Place cornflakes in a freezer bag and crush them with a rolling pin until fine crumbs form. Spread crumbs on a large plate.

5. 5.

   Beat egg and milk together in a shallow dish. Place flour in another flat dish.

6. 6.

   First coat fish strips in flour, then dip in the egg‑milk mixture.

7. 7.

   Let excess drip off and roll each strip in cornflakes, pressing firmly to adhere.

8. 8.

   Dice bread and toast it in a non‑stick pan over medium heat until crisp. Sprinkle over the tomato salad.

9. 9.

   Heat remaining oil in the pan. Fry fish strips over medium to high heat for 3–4 minutes per side, draining on kitchen paper. Serve with the tomato bread salad.