I have a confession to make. I am addicted to Red Rock Deli Lime and Black Pepper Chips. We pretty much stopped buying them because we’d open them, Lance would turn his head for 10 seconds and I’d have eaten the whole packet. Then he’d be all sad that he didn’t get to have a snack. I seriously have no willpower when it comes to them. BUT, they are too delicious to give up completely. After a Molloy Island fishing trip, we managed to keep about a cup’s worth of them to do my second favourite trick (you know, after making them all disappear instantly)…crumbing fish with them. So. Good. Obviously lime and pepper are natural friends with fish. Smash a few up, coat the fish and oven bake them (to make them a little healthier) and you have a delicious and super easy dinner. And the best part? You have to eat the rest of the packet!
For a bit of extra oomph, I’ve added some coconut shreds. And for some contrast, I’ve got a slightly sweet dressed salad using a blood orange marmalade that Coles currently have in their ‘limited edition’ collection. You can sub a different marmalade in here if you can’t find it.
Lime and Black Pepper Chip Crust
Juice one lime
¼ tsp cracked pepper
1 cup lime and black pepper chips, measure then crush
2 tbsp coconut shreds (unsweetened)
2 fillets firm fleshed white fish (I used black bream)
Blood Orange Dressed Salad
2 tbsp blood orange marmalade
1 tbsp water
1 tbsp lime juice
4 tbsp olive oil
1 tsp yellow mustard seeds
Mixed leaves (spinach, beet leaves, rocket)
Handful grape tomatoes, halved
½ Lebanese cucumber, diced
50g sheep fetta, crumbled
½ pickle, finely diced
Sprinkle of toasted pine nuts, pumpkin seeds and sunflower seeds
Cut the fillets into two ‘strips’. Mix the oil, lime juice and pepper together, coat the fish in it and allow to marinade while you do the rest. Approx 10 minutes. Heat the oven to 175C. Place a cooling rack onto baking tray and spray lightly with oil.
Microwave the blood orange marmalade with the water for 30 seconds, stir to combine. The idea is to thin out the marmalade. Set aside to cool.
In a mortar and pestle, or a bowl with the back of a spoon, crush the chips into breadcrumb sized pieces, with a few bigger bits. Stir through the coconut shreds. Take each piece of fish out of the oil mixture and let any excess liquid drip off. Press firmly into the chip mixture to coat on both sides. Carefully place onto the rack. Repeat until it’s all coated, then pop it in the oven to bake until golden and cooked through. Approximately 10 minutes.
Add the lime juice, olive oil and mustard seeds to the marmalade then whisk to combine. Assemble all of the salad ingredients except the cheese and nuts/seeds. Dress the salad, then gently fold through the cheese. Plate, then scatter the nuts and seeds over the top. Plate up the fish and eat immediately