Falafel Fish with Israeli Salad Recipe

1 medium cucumber, peeled, seeded, and diced

1 tomato (about 8 oz.), chopped

1/2 yellow bell pepper, seeded and diced

1/2 orange bell pepper, seeded and diced

1 1/2 tablespoons extra-virgin olive oil

1 tablespoon lemon juice

2 tablespoons roughly chopped flat-leaf parsley leaves, plus more leaves for topping

1/2 teaspoon kosher salt

1/2 teaspoon pepper

1/2 cup (3 oz.) falafel mix*

1/2 teaspoon ground cumin

1/4 teaspoon cayenne

2 large eggs

4 cod fillets (about 6 oz. each)

1/3 cup vegetable oil

Lemon wedges (optional)

Step 1

Preheat oven to 400°. Combine cucumber, tomato, bell peppers, olive oil, lemon juice, chopped parsley, salt, and pepper in a medium bowl; set aside.

Step 2

Mix falafel mix, cumin, and cayenne in a shallow bowl. Crack eggs into a second bowl and beat lightly. Dip fish fillets into egg, coating evenly, then into falafel mix, also coating evenly; set on a plate.

Step 3

Heat vegetable oil in an oven-proof frying pan over high heat. When oil begins to ripple, add fish and cook until crust is golden brown and crisp, turning once, about 3 minutes. Transfer pan to oven and roast fish until opaque in the center (cut one to check), 5 to 7 minutes.

Step 4

Divide salad among four plates. Top each with a piece of fish and a few parsley leaves. Serve with lemon wedges if you like.

Step 5

*Find falafel mix in the international section of well-stocked grocery stores.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories448

% Daily Value *
Total Fat 24g31%

Saturated Fat 3.3g17%
Cholesterol 179mg60%
Sodium 487mg22%
Total Carbohydrate 19g7%

Dietary Fiber 4.8g18%
Protein 40g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Falafel Fish with Israeli Salad