parmesan-crumbed fish with crushed pea risoni
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parmesan-crumbed fish with crushed pea risoni
  • 1 cup (70g) fresh breadcrumbs
  • 1 cup (80g) finely grated parmesan
  • 2 tablespoons finely grated lemon rind
  • 120g butter, melted
  • 4 x 150g snapper fillets, skin removed
  • plain (all-purpose) flour, for dusting
  • 2 eggs, lightly beaten
  • 1 cup (220g) risoni+
  • 1 cup (120g) frozen peas, blanched and crushed
  • 2 cloves garlic, crushed
  • ¼ cup lemon juice
  • ½ cup mint leaves
  • lemon wedges, to serve