Crumbed Swordfish with Split Pea, Watercress and Goat Curd Salad

For the fish

1 bay leaf

1/2 tsp dried chilli flakes

1 tbs rosemary leaves, roughly chopped

Finely grated zest of one lemon

500g swordfish steaks cut into cubes

1 free range eggs

plain flour

1/3 cup olive oil

Breadcrumbs

fresh breadcrumbs

1 tbsp rosemary, chopped

1 tsp dried chilli flakes

olive oil spray

1. Mix breadcrumbs, rosemary and chilli on foil and bake in oven at 200c until golden. 

2. Process breadcrumb mixture to a fine consistency.

3. In mortar and pestle, pond bay leaf, chilli, 2 teaspoons salt to a powder.

4. Add chopped rosemary, lemon zest, powder and breadcrumbs together, mixing lightly to combine.

5. Season swordfish with fresh ground pepper. Dust with flour, dip into egg and cover with breadcrumbs.

6. Slide 4 pieces of fish onto a skewer and pan fry, browning all sides. (*soak skewers).

for the salad

1 cup green split peas

1 tbs olive oil

juice of 1 lemon]2 tsp ground corriander

1/2 tsp ground ginger

1 red onion, chopped finely

1 bunch watercress, trimmed

2 roasted red capsicums cut into strips

1/4 cup goat cheese

1. Cook peas in saucepan of salted water for 18 minutes.

2. In a bowl, mix oil, lemon, spices and onion until combined.

3. Drain peas, add dressing and toss in capsicum and and watercress. 

4. Serve topped with goat cheese.

reference: delicious july 2006, p 76. p138.