Name: Crispy fish and veggie bowl with a pea dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 250 ml frozen peas rinsed; 80 ml plain yoghurt; 10 ml fresh mint chopped; 15 ml fresh parsley chopped; lemon juice; salt and black pepper; 100 ml cake flour; 30 ml sesame seeds; 1 lemon zested; 10 ml paprika; 2.5 ml curry powder mild; 10 ml ground cumin; 5 ml dried mixed herbs; 1 kg firm white fish fillets like hake or dorado, cut into cubes; 75 ml olive oil; 200 g broccoli cut into florets; 1/4 cucumber sliced; 1 red pepper or yellow, seeded and thinly sliced; 2-3 handfuls baby spinach; 1-2 tomatoes cut into wedges; 2 carrots grated; lemon wedges; sesame seeds to garnish, optional

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Ingredients (23)

For the pea dip

250 ml	frozen peas — rinsed
80 ml	plain yoghurt
10 ml	fresh mint — chopped
15 ml	fresh parsley — chopped
	lemon juice
	salt and black pepper

For the fish

100 ml	cake flour
30 ml	sesame seeds
1	lemon — zested
10 ml	paprika
2.5 ml	curry powder — mild
10 ml	ground cumin
5 ml	dried mixed herbs
1 kg	firm white fish fillets — like hake or dorado, cut into cubes
75 ml	olive oil

To serve

200 g	broccoli — cut into florets
1/4	cucumber — sliced
1	red pepper — or yellow, seeded and thinly sliced
2-3 handfuls	baby spinach
1-2	tomatoes — cut into wedges
2	carrots — grated
	lemon wedges
	sesame seeds — to garnish, optional

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Method:

Pea dip: Blend all the ingredients together with a stick blender and season to taste.

Fish: Mix flour, sesame seeds, lemon rind, spices and dried herbs together in a shallow dish. Season to taste.

Heat an AMC 24 or 28 cm Chef’s Pan over a medium temperature until the Visiotherm® reaches the first red area.

Meanwhile, toss half the fish in the flour mixture until well coated. Spoon out and shake off the excess flour.

Heat a thin layer of the oil in the pan and fry fish cubes in batches on all sides until golden brown and cooked. The fish should still be juicy and not dry. Spoon out and keep warm.

Repeat the process in more batches with the remaining fish, seasoned flour and oil.

To serve: While frying the last batch of fish, place the broccoli with 100 ml of water in an AMC 20 cm Gourmet Low. Heat over a medium temperature until the Visiotherm® reaches the first red area. Simmer for 5 minutes or until just cooked, but still bright green in colour. Drain and allow to cool slightly.

Serve fish and broccoli with the remaining veggies in individual bowls. Enjoy with the pea dip and a squeeze of lemon juice. Sprinkle extra sesame seeds over the fish, if preferred.