Crack and beat an egg in a bowl (wide enough to fit the fish) and then pour the bread crumbs in to a large plate.
Fry the fish for about 3 minutes on each side. Once they are crispy and a beautiful golden brown, remove from the heat.
Now add two tablespoons of dijon mustard, a squeeze of lemon and two handfuls of the spinach leafs or lettuce to a bowl and mix with a fork. Then serve onto four separate plates, place a piece of fish on top of the salad and season with salt and pepper. Enjoy!
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