Matzo meal makes a firm crispy crust that seals in the juices of tender fish.
- Portion size 4 servings
MethodFish: In shallow dish, stir together matzo meal, thyme, salt, pepper and cayenne pepper; set aside. Place potato flour and egg in separate shallow dishes.
Dip fillets lightly into potato flour turning to coat. Dip into egg, then into matzo mixture to coat.
In skillet, heat oil over medium heat; fry fillets, turning once, until golden and fish flakes easily when tested, 8 to 10 minutes.
Meanwhile, in separate skillet, heat oil over medium-high heat; sauté leeks until softened and golden, about 5 minutes.
Add mushrooms; cook until golden and no liquid remains, about 3 minutes.
Add wine, salt and pepper; cook until no liquid remains, scraping up browned bits. Serve over fish.
Nutritional facts Per serving: about
- Sodium 465 mg
- Protein 30 g
- Calories 417.0
- Total fat 18 g
- Potassium 935 mg
- Cholesterol 83 mg
- Saturated fat 3 g
- Total carbohydrate 32 g
- Iron 34.0
- Folate 30.0
- Calcium 8.0
- Vitamin A 7.0
- Vitamin C 8.0