Crumbed Fish with Kumara Chips & Pea Feta Crush

Crumbed Fish with Kumara Chips & Pea Feta Crush

Ready in 35 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, October 13, 2019.
Order Now
Order Now

Ingredients

CHIPS

  • 100g kumara, cut into chips

FISH

  • 1/4 egg
  • 1 pack wholemeal breadcrumbs
  • 1 pack market fish, patted dry & larger fillets cut in half

PEA FETA CRUSH

  • 1/4 cup frozen peas
  • 1/4 broccoli, cut into small florets
  • 1 Tbsp feta cheese, crumbled
  • 1/2 bunch mint, roughly chopped
  • 1/2 pack baby spinach, roughly chopped

TO SERVE

  • 1 Tbsp lite tartare sauce

Steps

  1. Preheat oven to 220°C. Bring a pot of salted water to the boil.
  2. Prep & cook chips. Toss kumara and 1/4 tsp oil on a lined oven tray and season. Roast for 25 minutes, turning once, until golden.
  3. Prep fish. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half. Whisk egg in a bowl and place breadcrumbs in another. Dip fish into egg, shake off excess, then add to breadcrumbs and coat. Season.
  4. Prep pea feta crush.
  5. Cook fish. When chips have 10 minutes cook time remaining, heat 1/4 tsp oil in a non-stick fry-pan on medium heat. Cook fish for about 2 minutes each side, until cooked through.
  6. Cook pea feta crush. Cook peas and broccoli in pot of boiling water for 5-6 minutes, until tender. Drain well and return to pot along with feta and mint. Crush vegetables with a fork or potato masher, until combined. Season.
  7. Serve chips and pea feta crush topped with fish and tartare sauce.

Nutritional Information

Energy 1876 kj
448 kcal
Protein 43.8g
Carbohydrate 30.4g
Fat 15.4g