Macadamia Crusted Fish with Dill Potatoes
Ready in 20 minutes
• Serves 2
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, July 21, 2019.
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, July 21, 2019.
Ingredients
Fish
- 1 pack market fish
- 1 pack tartare Hollandaise
- 1 pack macadamia crumb
Potatoes
- 1 pack green beans
- 1 pack pre-cooked potatoes, diced
- 1 pack dill mustard vinaigrette
Salad
- 1 pear, thinly sliced
- 1/2 pack baby spinach
- 1 lemon, cut into wedges
Steps
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Before you start, preheat oven to fan bake 200°C. Bring a medium pot of salted water to the boil (using hot tap, with the lid on).
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Prep & cook fish Pat fish dry, cut any larger fillets in half and place on a lined oven tray. Spread with a little tartare Hollandaise (about 1 tsp per fillet) and reserve remaining to serve. Sprinkle with macadamia crumb and season. Bake for 6-8 minutes (on middle oven rack), until just cooked.
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Meanwhile, prep & cook beans & potatoes Cook green beans and potatoes in pot of boiling water with the lid on for 2-3 minutes, until hot through. Drain well. Return to pot and toss with dill mustard vinaigrette. Season.
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Prep salad Toss pear and spinach in a bowl and drizzle with a little olive oil. Season.
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Serve fish with potatoes, salad, a wedge of lemon and any remaining tartare Hollandaise.
Nutritional Information
Energy |
2618 kj 626 kcal |
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Protein | 39.1g |
Carbohydrate | 45.6g |
Fat | 30.5g |