Recipe - Pan-Fried Turbot With Herb Risotto

8 Pieces whiting fillets; (60
grams ea)
Three fourths cup Plain flour
2 Eggs; beaten
1 cup Dried breadcrumbs
60 g Butter

1 . Dredge fillets in flour, then dip in egg and roll in breadcrumbs. Place
fillets on a plate lined with plastic food wrap and refrigerate for 15
minutes or until ready to cook.

2. Melt butter in a large frying pan and cook fillets over a medium heat
for 3 to 5 minutes each side or until flesh flakes when tested with a fork.

Serve with a mixed bean salad of cooked green beans, canned chickpeas,
cut or sliced up cherry tomatoes and basil, with your favorite dressing.

Recipe by: Super Food Ideas (Aussie Magazine)

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