Breaded Fish With Tomato And Mushroom Sauce - cooking recipe

Ingredients

3 tbsp olive oil
1 None small onion, peeled and chopped
225 g celery, trimmed and sliced
250 g mushrooms, wiped and sliced
250 g passata with basil
2 None fish fillets such as cod, haddock or perch (about 150g each)
2 tbsp lemon juice
1 medium egg, beaten
3 tbsp dried white breadcrumbs
1 tsp dried chopped parsley
1 tbsp fresh chopped parsley
None None boiled rice sprinkled with paprika, to serve

Preparation

Heat half the oil in a large pan and fry the onion and celery for 5 minutes. Add the mushrooms and fry for a further 5-6 minutes, then stir in the tomato puree and bring to the boil. Season with salt and freshly ground black pepper and simmer for about 10 minutes.
Meanwhile, sprinkle the fish fillets with lemon juice. Place the beaten egg on one plate. On a second plate, and mix together the breadcrumbs and parsley. Dip the fish fillets in the egg then coat in the breadcrumbs.
Heat the rest of the oil in a frying pan and fry the coated fish over a medium heat for 3-5 minutes on each side until golden brown and cooked through. Spoon the sauce onto a serving platter. Top with the fried fish fillets and garnish with fresh chopped parsley. Serve with boiled rice sprinkled with paprika.