Crumbed Fish with Kumara Wedges

Crumbed Fish with Kumara Wedges

Ready in 30 minutes Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, March 31, 2019.


Kumara Wedges

  • 150g red kumara
  • 1 pack kumara herbs


  • 1 Tbsp parsley, chopped
  • 2 Tbsp panko breadcrumbs
  • 1 pack fish fillets
  • 2 tsp mayonnaise


  • ½ lettuce
  • 1 carrot
  • ½ pack mung bean sprouts

To Serve

  • 1 Tbsp sweet chilli mayo

Have Handy

  • Oil
  • Salt & Pepper


  1. Cook kumara Preheat oven to 220oC. Cut kumara into wedges and toss with kumara herbs and a drizzle of oil on a lined tray. Bake for about 25 minutes, until golden. Turn once during cooking.
  2. Prep fish Mix parsley, breadcrumbs and a drizzle of olive oil in a bowl. Pat fish dry and place on another lined oven tray. Season fish and brush with a little mayonnaise. Evenly coat fish with crumb, pressing down lightly to adhere. Set aside.
  3. Make slaw Thinly slice lettuce and grate carrot. Add to a bowl along with mung bean sprouts and a drizzle of olive oil and vinegar. Toss and season to taste.
  4. Cook fish Bake fish (on rack above kumara) for about 8 minutes, until fish is just cooked through and crumb has browned.
  5. Serve kumara wedges and fish with slaw and a dollop of sweet chilli mayo.

Nutritional Information

Energy 2314 kj
553 kcal
Protein 37.4g
Carbohydrate 51.2g
Fat 23.7g