Oatmeal crusted sole with homemade tartar sauce

Ingredients

• 4 x 4-5 oz Pacific Sole (an eco-OK fish)
• 2 organic egg whites, beaten (for breadcrumbing fish)
• 1 cup old fashioned porridge (oatmeal)
• 1 teaspoon smoked paprika
• 1/2 teaspoon lemon pepper

Tartar Sauce:

• 2 egg yolks
• 1 teaspoon dijon mustard
• 1 cup canola oil
• 1/2 lemon – zested
• 1 teaspoon capers – chopped
• 1 tablespoon parsley – chopped
• 3 gherkins (cornichons) – chopped
• 1/4 teaspoon black pepper
• pinch salt

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Preparation

• Preheat skillet on medium heat for 30 seconds. Add oatmeal and brown oats, tossing occasionally until golden, 7-8 minutes approx. Do not burn.
• Once golden brown place in food processor along with paprika and pepper. Pulse to breadcrumb consistency but not too fine.
• Now, ready to coat the fish. To do this simply dip the sole in the egg whites and let drain over the egg bowl to catch any excess drippings and then coat gently in the oatmeal crust on all sides. Once coated lay on a foiled or parchment paper lined tray until ready to cook.
• To Make Tartar:
  Place the egg yolks in the food processor along with the mustard and zest. With the machine running slowly add the oil to emulsify. If the mayo looks too thick add a drizzle of cold water to smooth it out. Once all the oil has been incorporated add the capers, gherkins, parsley and salt and pulse for 20 seconds. Done. Pop in the fridge until ready to eat.
• To Cook Fish:
  Preheat oven to 420°F.
  Lay fish on foiled oven tray and spray both sides liberally with olive oil spray. Pop in oven for 8-10 minutes until crispy and firm to touch.