YIELDS: 4 SERVINGS
PREP TIME: 5 MINS
COOK TIME: 35 MINS
TOTAL TIME: 40 MINS
- extra-virgin olive oil
- 1 c. sun-dried tomatoes, oil drained and chopped
- Garlic clove, minced
- Kosher salt
- Freshly ground black pepper
- 2 c. crushed tomatoes
- 2 tbsp. heavy cream
- 6 large zucchini, sliced into 1/8″ rounds
- 1 1/2 lb. skinless salmon, cut into 1″ strips
- Canola oil, for frying
- 1 egg
- 1 c. all-purpose flour
- 2 c. panko (Japanese bread crumbs)
- sea salt, such as Maldon
- 1/4 c. chopped fresh parsley
- Preheat oven to 425 degrees F. Line two sheet pans with parchment paper and insert wire racks. In a medium pot, heat 1 tablespoon olive oil over medium heat. Add sun-dried tomatoes and garlic; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook until garlic is softened, 2 minutes. Add crushed tomatoes and heavy cream and heat through, 5 minutes. Using immersion blender, pulse until sauce is smooth. Turn off heat and cover sauce to keep warm.
- Using a mandoline, slice zucchini into thin rounds approximately 1/8″ thick. Spread zucchini into a even layer over the sheet pans. (If you do not have wire racks, place directly on parchment paper.) Drizzle with olive oil and season with salt and pepper. Roast until golden brown, 20 minutes.
- Meanwhile, preheat cast iron skillet with 1″ canola oil over medium-high heat. Prepare breading station with three medium bowls: one bowl with panko, another with 1 egg and 1 tablespoon water, beaten, and the third with flour. Season fish with salt and pepper. Coat each piece of fish with flour and shake off excess, then dip in egg and coat in breadcrumbs. Fry fish in two batches until golden brown, about 2 minutes. Drain and transfer to a paper towel–lined plate. Season with salt immediately.
- Serve fish sticks with zucchini chips and ramekin of sundried tomato sauce. Garnish with sea salt and parsley.
Courtesy of Delish.com