Opah Baked in a Pistachio Crust with Ginger Essence

Save Recipe
  • Level: Easy
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Preheat oil for frying and oven to 350 degrees. Dredge the lotus root in flour and deep fry until crispy. In a separate bowl mix the tomatoes, fernshoots, and green onions. In saute pan sweat the ginger and add the tomato mixture. Season. Take off the stove and leave at room temperature.
  2. In a small mixing bowl, mix the nuts and the bread crumbs. Season the fish with salt and pepper and dredge in flour, dip in egg and then dip in nut mixture. Make sure the fish is evenly coated. In a small teflon saute pan heat oil and saute and brown both sides and place in oven until cooked through. Place tomato mixture on plate with fish served on top. Garnish with lotus chips.
Baked Cheddar-Dijon Chicken Tenders
PREMIUM
21m Easy 97%
CLASS
Potato-Salmon Bake
PREMIUM
14m Easy 97%
CLASS
Tomato Baked Eggs
PREMIUM
Michael Symon

Tomato Baked Eggs

21m Easy 100%
CLASS
Loaded Baked Potato Skin Cups
PREMIUM
27m Easy 95%
CLASS