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.
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, March 31, 2019.
Ingredients
Kumara Wedges
- 150g red kumara
- 1 pack kumara herbs
Fish
- 1 Tbsp parsley, chopped
- 2 Tbsp panko breadcrumbs
- 1 pack fish fillets
- 2 tsp mayonnaise
Slaw
- ½ lettuce
- 1 carrot
- ½ pack mung bean sprouts
To Serve
- 1 Tbsp sweet chilli mayo
Have Handy
- Oil
- Salt & Pepper
Steps
-
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.
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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.
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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.
-
Cook fish Bake fish (on rack above kumara) for about 8 minutes, until fish is just cooked through and crumb has browned.
-
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 |