- Prep Time: 5 minutes
- Cook Time: 5 minutes
Panko Crumbed Flathead w/ Beetroot, Orange & Feta Salad
Earthy beetroot and sweet orange pair up beautifully in this simple salad that pops all the more with a salty olive vinaigrette and chunks of creamy feta. The salad can be constructed within minutes and the vinaigrette is best made to serve. Served with a premium crumbed fish fillet and you have a fantastic dish suitable for lunch or dinner menus. Ideal for larger cafes, pubs and bistros.
For our beetroot, orange & feta salad
Using a sharp knife, remove the peel and pith from the oranges and cut into segments, catching any juice in a bowl. Whisk together 2 tbsp of the juice with the vinegar, garlic, olives and tarragon. Slowly drizzle in the oil, whisking continuously, until emulsified. Toss the beetroots and orange with a little of the dressing. Arrange the spinach on a platter and pile on the beetroots and orange. Top with the feta and drizzle over the rest of the dressing to serve.
For the hand crumbed flathead fillets
Deep Fry from frozen at 180C for 5-6 minutes.
In our panko crumbed flathead w/ beetroot, orange & feta salad, we use Pacific West’s Hand Crumbed Flathead Fillets. Wild caught Flathead fillets hand coated with fresh panko crumb. Skinless and deboned with an upmarket presentation.Add to Favourites