Gremolata Mulloway
Gremolata Mulloway

Ingredients

Method

  • 100g sourdough bread, crusts removed, torn into chunks
  • 2 tbsp chopped parsley
  • 1 lemon, grated zest only
  • 4 fillets skinless mulloway (whiting will also work well)
  • 1 tbsp olive oil
  • Salt and pepper
  • Tartare sauce to serve
  • Chips to serve
  • Put the crumb ingredients into a food processor, and blitz to fine crumbs. Season well.
  • Turn on the grill. Lay the fish fillets on an oiled tray, and season with salt and pepper before drizzling with olive oil. Top each fillet with a layer of the crumb, then grill for 8 minutes until cooked through and golden. Serve with chips, salad, and tartare sauce.
30 mins
4 serving
This recipe pairs perfectly with the Rollick Fiano 2020 from Riverland, Australia.

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