Crispy Semolina-Crusted Coley with Courgette & Asparagus Sauté, Basil-Lemon Oil
Ingredients
For the fish:
- 2 coley fillets approx. 150–180 g each
- 3 tbsp coarse semolina
- zest of ½ lemon
- salt and pepper
- olive oil or a mix of oil & butter for frying
For the vegetables:
- 1 small courgette sliced into thin half-moons
- 6 to 8 asparagus spears trimmed and halved
- 1 clove garlic minced
- Salt pepper
- Splash of white wine or lemon juice optional
For the basil oil:
- Handful of fresh basil leaves
- 3 to 4 tbsp extra virgin olive oil
- Juice of ½ lemon
- Pinch salt
Instructions
Make the basil oil:
- Blend or mortar-pestle together basil, olive oil, lemon juice, and a pinch of salt until smooth. Set aside — or strain for a clearer oil.
Prepare the fish:
- Pat the coley fillets dry and season with salt, pepper, and lemon zest.
- Press the top side of each fillet into the coarse semolina to coat lightly.
- Heat olive oil (or oil + butter) in a non-stick pan. Place fillets semolina-side down first and cook for about 3–4 minutes until golden and crisp. Flip and cook another 2–3 minutes until just done.
Sauté the vegetables:
- In another pan, heat a splash of olive oil. Add garlic and let it sizzle briefly.
- Add asparagus and courgette, season, and sauté until just tender but still vibrant. Deglaze with a splash of white wine or lemon juice if desired.
Plate:
- Arrange the warm courgette and asparagus mix on each plate.
- Top with crispy coley fillets.
- Drizzle with basil-lemon oil and garnish with extra fresh basil or microgreens.
Optional additions
- Add toasted semolina or pine nuts for crunch.
- Serve over a semolina polenta base
- A spoonful of yoghurt lemon zest on the side
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