Almond Crusted Fish With Edamame Salad - cooking recipe

Ingredients

1 tbsp finely chopped flat-leaf parsley
1 oz sliced almonds
2 oz breadcrumbs
3 tbsp lemon juice
2 None firm white fish fillets, about 1/3 lb each
2 tsp vegetable oil
2 1/2 tbsp butter, softened
5 oz frozen edamame without pods, defrosted
6 oz marinated feta with olives, drained, 2 tbsp oil reserved
1 small yellow pepper, deseeded and coarsely chopped

Preparation

For the breading, combine the parsley, almonds, breadcrumbs and 2 tbsp of the lemon juice in a small bowl.
Preheat broiler to medium. Heat the oil in a large ovenproof pan over medium heat, then add the fish and cook for 5 mins. Top with the breadcrumb mixture and dot with the butter. Cook under the broiler until the fish is cooked and crumbs are golden.
For the salad, combine the beans, feta and peppers. Mix the reserved oil with the remaining lemon juice and pour over the salad. Toss to combine and serve with the fish.