Lemon Panko Fish with Mixed Chips, Roast Garlic Aioli and Slaw

Lemon Panko Fish with Mixed Chips, Roast Garlic Aioli and Slaw

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, June 5, 2016.
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Slaw could be made in advance and stored covered, undressed in the fridge.

Ingredients

MIXED CHIPS

  • 400g golden kumara, scrubbed and cut into 1cm-thick chips
  • 400g potatoes, scrubbed and cut into 1cm-thick chips
  • 2–3 teaspoons kumara spice mix

ROAST GARLIC AIOLI

  • 2 cloves garlic, peeled
  • ¼ cup mayonnaise

LEMON PANKO-CRUSTED FISH

  • 600g fish fillets
  • ½ cup panko breadcrumbs
  • 1 tablespoon olive oil
  • Zest of 1 lemon

SLAW DRESSING

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon vinegar (e.g. red wine, white wine)
  • ½ teaspoon runny honey
  • 1 teaspoon mustard (e.g. Dijon, wholegrain)

SLAW

  • 2 carrots
  • 1 beetroot
  • 150g mung bean sprouts
  • 3 tablespoons chopped mint leaves

TO SERVE

  • 1 lemon, cut into wedges

Steps

  1. oven to 220oC. Line two oven trays with baking paper.
  2. Toss kumara and potatoes with a drizzle of oil and kumara spice mix on first prepared tray and season with salt and pepper. Bake for 15 minutes then toss through garlic and roast a further 10 minutes, until garlic is tender and chips are golden.
  3. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half, season with salt and place on second prepared tray. In a bowl, mix breadcrumbs, oil and lemon zest together. Gently pack crumb onto fish and press down to adhere.
  4. When chips have about 7 minutes cook time remaining, bake fish (on rack above chips) for 5–7 minutes (depending on thickness), until just cooked through.
  5. In a large bowl, whisk all slaw dressing ingredients until combined. Grate carrots; peel and grate beetroot. Add to bowl with dressing, along with mung bean sprouts and mint. Toss to combine and season to taste with salt and pepper.
  6. Mash roasted garlic with a fork and mix with mayonnaise in a small bowl.
  7. divide mixed chips and lemon panko crusted fish between plates. Serve slaw on the side and serve a dollop of roast garlic aioli on the side. Squeeze lemon juice over fish just before serving.

Nutritional Information

Energy 2024 kj
484 kcal
Protein 33.7g
Carbohydrate 41.0g
Fat 19.5g