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

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

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) 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

  • 200g gold kumara, scrubbed and cut into 1cm-thick chips
  • 200g potatoes, scrubbed and cut into 1cmthick chips
  • 1 1/2 teaspoons kumara spice mix

ROAST GARLIC AIOLI

  • 1 clove garlic (leave skin on)
  • 2–3 tablespoons mayonnaise

LEMON PANKO CRUSTED FISH

  • 300g fish fillets
  • 1/3 cup panko breadcrumbs
  • 2 teaspoons olive oil
  • Zest of 1 lemon

SLAW DRESSING

  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 1/2 teaspoons vinegar (e.g. red or white wine)
  • 1/4 teaspoon runny honey
  • 1/2 teaspoon mustard (e.g. Dijon or wholegrain)

SLAW

  • 1 carrot
  • 1/2 -1 beetroot
  • 75g mung bean sprouts
  • 1 1/2 tablespoons roughly chopped mint leaves

TO SERVE

  • 1 lemon, cut into wedges

Steps

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

Nutritional Information

Energy 2060 kj
492 kcal
Protein 31.5g
Carbohydrate 43.0g
Fat 20.5g