

SERVES: 4
PREP TIME: 15 minutes
firm white fish fillets 4 200 g
vegetable oil 1 tbsp
mini asparagus, woody ends trimmed 1 bunch
baby rocket 120 g
lebanese cucumbers, thinly sliced 2
red onion, thinly sliced 1
red capsicum, thinly sliced 1
salt & pepper
Lemon cut into wedges (optional) 1
Method
Tips:
Use any white fish fillet such as basa, snapper, perch, hake/hoki, ling, cod or barramundi.
For increased texture, coat fish in flour or breadcrumbs, by firstly soaking the fish in a bowl of milk or egg for 3-5 mins before setting in flour or breadcrumbs.
If defrosting fish, use either:
1. Refrigerator thaw method: place fish in the chiller section 24 hours prior to use.
2. Cold water thaw method: place fish in a sealed bag in a bowl filled with cold water for 30 minutes prior to use.
3. Microwave method: place fish in the microwave using ‘”defrost” setting. Cooking immediately afterwards.
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Email: cs@birchandwaite.com.au
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Fish Filets with Green Salad

Ingredients
SERVES: 4
PREP TIME: 15 minutes
firm white fish fillets 4 200 g
vegetable oil 1 tbsp
mini asparagus, woody ends trimmed 1 bunch
baby rocket 120 g
lebanese cucumbers, thinly sliced 2
red onion, thinly sliced 1
red capsicum, thinly sliced 1
salt & pepper
Lemon cut into wedges (optional) 1
Method
Tips:
Use any white fish fillet such as basa, snapper, perch, hake/hoki, ling, cod or barramundi.
For increased texture, coat fish in flour or breadcrumbs, by firstly soaking the fish in a bowl of milk or egg for 3-5 mins before setting in flour or breadcrumbs.
If defrosting fish, use either:
1. Refrigerator thaw method: place fish in the chiller section 24 hours prior to use.
2. Cold water thaw method: place fish in a sealed bag in a bowl filled with cold water for 30 minutes prior to use.
3. Microwave method: place fish in the microwave using ‘”defrost” setting. Cooking immediately afterwards.