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Triggerfish Schnitzel With Sunchokes & Greens


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Rate this recipe 3.5/5 (18 Votes)


  • 1 pound sunchokes, cut into 1-inch pieces
  • 5 tablespoons olive oil
  • Sea salt and freshly ground black pepper
  • 4 (5-ounce) triggerfish fillets
  • 3 eggs
  • 1 tablespoon Dijon mustard
  • 2 cups all-purpose flour
  • 2 cups panko
  • 2 cups mustard-green leaves, finely chopped
  • 2 tablespoons butter
  • 1 tablespoon capers
  • 3 Meyer lemons, zest finely grated and fruit segmented
  • 1 tablespoon finely chopped parsley


Servings 4
Adapted from


Step 1

Preheat oven to 400 degrees. On a baking sheet, toss sunchokes with 1 tablespoon oil, salt and pepper. Spread out in a single layer and roast until browned and tender, about 20 minutes. Set aside. Meanwhile, set a small pot half-filled with water over high heat.

Put a fish fillet in a large Ziploc bag and lay it on a flat surface. Gently pound fillet with flat-side of a meat mallet or rolling pin until uniformly about ½-inch thick. Remove from bag and repeat with remaining fish.

In a medium bowl, whisk together eggs and mustard. Pour flour into a second bowl and panko into a third. Season fillets with salt on both sides.

Working with one fillet at a time, dredge both sides in flour, then in egg and finally in panko. Set breaded fish aside and repeat with remaining fish.

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