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Preparation Method

Prep finely grated parmesan cheese large lemon, rind finely grated chopped fresh parsley zucchini, cut into long wedges Step 1 Preheat oven to 220C/200C fan forced. Line a large baking tray with baking paper. Step 2 Whisk the eggs, cream and 1 tbs water together in a large shallow bowl. Combine the almond meal, cheese, rind, parsley and chilli flakes (if using) in a shallow bowl. Season. Step 3 Halve each avocado, remove stone, peel away skin and cut each into 6-8 wedges. Step 4 Working with 1 piece at a time, coat a piece of avocado in the egg mixture, allowing excess to drip off, then coat in the almond meal mixture. Repeat with the zucchini and fish. Spread the crumbed avocado and zucchini evenly over prepared tray. Place the crumbed fish on a plate, cover and place in the fridge for 10 minutes to rest. Step 5 Spray the crumbed avocado and zucchini generously with oil. Bake for 20 minutes or until golden and crisp. Step 6 Heat the oil in a large non-stick frying pan over medium-high heat. Cook fish for 2-3 minutes each side or until golden and crisp. Serve fish and chips with salad leaves and lemon wedges. source: taste.com.au