Thyme and Cheese-Crusted Fish with Potato Salad

Thyme and Cheese-Crusted Fish with Potato Salad

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, January 24, 2016.
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Beautifully light thyme and cheese-crusted fish - A perfect start to the week!

Ingredients

POTATO SALAD

  • 600g potatoes, scrubbed and diced 2cm
  • 2 tablespoons mayonnaise
  • 1 teaspoon mustard (e.g. Dijon, wholegrain)
  • 1 teaspoon white wine vinegar
  • 1 tablespoon olive oil
  • 1 bunch spring onions, thinly sliced (white and pale green part only)
  • 2 carrots, peeled and grated
  • 100g mung bean sprouts

THYME AND CHEESE-CRUSTED FISH

  • 1 cup panko breadcrumbs
  • 3/4 cup grated colby cheese
  • 1 tablespoon chopped thyme leaves
  • 450g fish fillets

Steps

  1. oven to 220°C. Bring a large pot of salted water to the boil. Line an oven tray with baking paper.
  2. Cook potatoes in pot of boiling water for 10–12 minutes or until potatoes are tender, drain well and allow to cool slightly.
  3. While potatoes are cooking, prepare the rest of the meal. In a medium bowl, mix breadcrumbs, cheese and thyme together and set aside.
  4. Pat fish dry with paper towels and remove any remaining scales and bones. Place in a single layer on prepared tray and season with salt and pepper. Sprinkle breadcrumb mixture over fish, pressing down to coat. Bake for 8–10 minutes or until fish is cooked through and breadcrumbs are golden (check regularly to avoid burning).
  5. While fish is cooking, prepare the salad. In a large bowl, whisk mayonnaise, mustard, vinegar and olive oil together. Add spring onions, carrots and mung bean sprouts along with the cooked potatoes. Season with salt and pepper and gently toss to combine.
  6. Divide potato salad between plates and top with thyme and cheese-crusted fish.

Nutritional Information

Energy 1664 kj
398 kcal
Protein 30.6g
Carbohydrate 33.2g
Fat 15.2g