Parmesan Crumbed Fish With Crushed Pea Risoni
Ingredients
- 1 cup (70g) fresh breadcrumbs
- 1 cup (80g) finely grated parmesan
- 2 tablespoons finely grated lemon rind
- 120 g 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
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