Falafel Fish With Israeli Salad

• 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)

1. Preheat oven to 400u0b0. Combine cucumber, tomato, bell peppers, olive oil, lemon juice, chopped parsley, salt, and pepper in a medium bowl; set aside.
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 fa-lafel mix, also coating evenly; set on a plate.
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.
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.
5. *Find falafel mix in the international section of well-stocked grocery stores.

cucumber, tomato, yellow bell pepper, orange bell pepper, extravirgin olive oil, lemon juice, flatleaf, kosher salt, pepper, falafel mix, ground cumin, cayenne, eggs, cod fillets, vegetable oil, lemon wedges

Taken from www.myrecipes.com/recipe/falafel-fish-israeli-salad (may not work)