This recipe was one of the first dish I made myself, when I first started cooking. I like it because it's healthy, delicious and very easy to prepare.
Recipe by Nima & Libin
Prep time 25 minutes
Cook time 50 minutes
Tools & Equipment
Fork to mix the flour
2 haddock fillets, defrosted if frozen
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup all-purpose flour
1 1/2 cups Panko breadcrumbs
1 tablespoons finely chopped fresh parsley
2 large eggs
1 teaspoon berbere spice mix
Lemon wedges, for garnish (optional)
2 tbsp oil for frying
1 Lemon wedge
Take the first bowl, crack the eggs and beat well. The second bowl combine flour, salt, black pepper and berbere spice, mix well. In the third bowl, mix panko breadcrumbs and parsley.
Dip the haddock fillet in the flour, coating both sides thoroughly. Then dip the fillet in the egg wash, coating both sides, make sure the excess drips off; place in crumbs.
Over medium high heat; heat non stick pan for 5 minutes. Add oil to the pan. To check the oil temperature use a wooden spoon, the oil will bubble rapidly around the spoon end when it's ready for frying.
Lower fish fillets into hot oil, which should hold about 3 inches of oil.
Lower heat to medium and let sizzle until fish is a perfect golden brown and caramelized around edges, about 2 to 3 minutes on each side. Using a slotted spatula, transfer fish to individual plates. Serve garnished with lemon wedges. Enjoy
Shrimp & veggies
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Tools & Equipment
Large sheet pan
1 lb shrimp raw
1 cups broccoli florets
1 zucchini cubed
1/2 onion sliced
1 bell pepper cubed or sliced (any color)
1 medium carrot thinly sliced
2 tablespoons olive oil
1 cup of cauliflower
1 tsp salt
1 tsp Berbere
1/4 tsp black pepper
Preheat oven to 425F for at least 10 minutes. Line a large sheet pan with foil and set aside.
Place veggies in a large bowl and sprinkle with half berbere, salt, black pepper and 1 tablespoon oil mix well. In another bowl combine the shrimp, the remaining seasoning mix (half) and 1 tablespoon oil; set shrimp aside.
Pour the veggies into the sheet pan and bake for 12-15 minutes or until lightly charred. Add the shrimp and bake for 5 minutes or until pink and tender. Remove from oven and enjoy hot with rice, pasta, or salad!
The dish must always be served with the 3 ingredients on the plate.