Pan-Fried Fish with Kumara Rounds and Hollandaise Sauce

Pan-Fried Fish with Kumara Rounds and Hollandaise Sauce

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, August 28, 2016.
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This super speedy, light and healthy meal is the perfect start to your week!

Ingredients

KUMARA ROUNDS

  • 800g red kumara, peeled and sliced into 0.5cm-thick rounds

PAN-FRIED FISH

  • 600g fish fillets

GREEN VEGGIES

  • 1 tablespoon butter
  • 200g green beans, ends trimmed
  • 2 courgettes, cut into 1cm-thick batons
  • 2 cloves garlic, finely sliced
  • ½ bag baby spinach leaves

TO SERVE

  • 100g hollandaise sauce
  • 1 lemon, cut into wedges

Steps

  1. oven to 220°C. Line two oven trays with baking paper.
  2. Toss kumara on both prepared trays with a drizzle of olive oil and season with salt and pepper. Cook for 20–25 minutes until golden and crispy. Turn and swap trays once during cooking. 
  3. Pat fish dry with paper towels, remove any remaining scales or bones and season with salt and pepper. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook fish, in batches, for 1–2 minutes each side, until just cooked through. Add extra oil between batches if needed.
  4. Set fish aside, covered in foil, to keep warm. Return pan to high heat with a drizzle of oil and butter. Stir-fry green beans, courgette and garlic for 3–4 minutes until beans are bright green and tender.
  5. Remove pan from heat and toss through baby spinach to wilt slightly. Season to taste with salt and pepper.
  6. Divide kumara rounds between plates, top with green veggies and pan-fried fish. Serve with a dollop of hollandaise sauce and a lemon wedge on the side.

Nutritional Information

Energy 2168 kj
518 kcal
Protein 32.1g
Carbohydrate 48.3g
Fat 20.2g