Breaded fish fillets with tomato salsa

For the tomato salsa, combine the tomatoes, shallot or onion, and capers, if using, in a bowl. Whisk the lemon juice and oil together in a small jug, season well with salt and pepper and add the sugar. As to the salsa with the chopped mint or parsley and toss lightly; set aside.

If you prefer your fish skin-free, use a sharp knife - ideally a filleting knife - to slice the fillets neatly off their skin (you could ask the fishmonger to do this when you buy them).

Put the flour on a plate and season it well. Pour the beaten egg into a shallow dish. Put the breadcrumbs on another plate and season them with a little salt and a pinch of cayenne or paprika, or the thyme leaves, if you like.

Dip each fillet first in the seasoned flour, shaking off the excess, then in the egg until lightly coated, and finally in the seasoned breadcrumbs, patting them on so they form an even layer all over.

Heat a layer of oil, 1.5-2cm deep, in a large frying pan over a medium-high heat. To test whether it is hot enough, throw in a few breadcrumbs; they should immediately 'fizz' and bubble vigorously in the oil.

Put the crumbed fillets into the pan (you might need to cook then in 2 batches). Fry for about 3 minutes (more like 2 minutes if you're using a flat fish), resisting the urge to move the fish until the breadcrumbs are crisp and crunchy underneath. Carefully turn the fillets over and cook for 2-3 minutes on the other side. Transfer to a plate lined with kitchen paper to drain.

Serve the fish immediately, with the tomato salsa.

Why not join us on our fish cookery course and learn how to make dishes just like this one?

Some good bread and a leafy salad on the side wouldn't go amiss.