Ingredients

• 150g Three Threes Old Style pickled onions, drained, coarsely chopped
• 3 (about 315g) egg tomatoes, coarsely chopped
• 1 firm golden delicious apple, cored, finely coarsely chopped
• 2 teaspoons brown sugar
• 1 garlic clove, crushed
• 1 tablespoon finely grated orange rind
• 60ml (1/4 cup) fresh orange juice
• 1 egg
• 2 tablespoons water
• Plain flour, to dust
• 180g (1 1/2 cups) dried (packaged) breadcrumbs
• 4 (about 400g) small fish fillets (such as whiting or bream)
• Olive oil spray
• 1 x 100g pkt baby Asian salad leaves

Method

• Step 1 Combine the pickled onions, tomatoes, apple, sugar and garlic in a medium saucepan over medium-high heat. Cook, stirring, for 2 minutes or until tender. Add the orange rind and juice, and cook, stirring occasionally, for about 15-20 minutes or until the mixture becomes soft and pulpy. Taste, then season with salt and freshly ground black pepper.
• Step 2 Meanwhile, crack the egg in a shallow bowl, add the water and whisk together. Place the flour and breadcrumbs in separate bowls. Dip a fish fillet in flour and shake off any excess. Dip floured fish fillet in the egg and then in the breadcrumbs, pressing to lightly coat. Repeat with remaining fish fillets.
• Step 3 Spray a large, heavy-based non-stick frying pan with olive oil to lightly grease. Place over high heat. Add the fish and cook for 2-3 minutes each side or until golden brown and just cooked through.
• Step 4 Place the salad leaves among serving plates. Top with fish and spoon over the relish to serve.