Crispy Crusted Fish With Roasted Cherry Tomatoes And Romaine - cooking recipe

Ingredients

1 1/2 lb white fish fillets, skin removed, cut into chunky pieces
5 tbsp all-purpose flour
2 None eggs, lightly whisked
3 1/2 cups cornflakes, crushed
1 tbsp vegetable oil
1 None onion, chopped
1 clove garlic, roughly chopped
2/3 cup tomato juice
2 tbsp tomato paste
5 1/2 tbsp clarified butter
9 oz cherry tomatoes, halved
2 heads Romaine lettuce, roughly chopped

Preparation

Season fish then dust with flour, shaking off excess. Dip in eggs then coat in cornflakes. Set aside.
Heat 1 tsp oil in a saucepan. Saute onion for 3 mins then add garlic and cook for 2 mins. Add tomato juice and tomato paste. Simmer for 5 mins. Set aside and keep warm.
Melt clarified butter in a frying pan. Saute fish on both sides until crispy and cooked through, about 5 mins. Set aside and keep warm.
Wipe out pan. Add remaining oil and cook tomatoes and lettuce for 3 mins, until softened. Season. Transfer to a serving plate along with fish. Serve with tomato sauce.