Breaded Fish with Tomato and Mushroom Sauce

Directions

1. Heat half the oil in a large pan and fry the onion and celery for 5 minutes. Add the mushrooms and fry for a further 5-6 minutes, then stir in the tomato puree and bring to the boil. Season with salt and freshly ground black pepper and simmer for about 10 minutes.
2. Meanwhile, sprinkle the fish fillets with lemon juice. Place the beaten egg on one plate. On a second plate, and mix together the breadcrumbs and parsley. Dip the fish fillets in the egg then coat in the breadcrumbs.
3. Heat the rest of the oil in a frying pan and fry the coated fish over a medium heat for 3-5 minutes on each side until golden brown and cooked through. Spoon the sauce onto a serving platter. Top with the fried fish fillets and garnish with fresh chopped parsley. Serve with boiled rice sprinkled with paprika.