Macadamia Crusted Fish with Dill Mashed Potatoes and Pear Salad

Macadamia Crusted Fish with Dill Mashed Potatoes and Pear Salad

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, December 4, 2016.
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Leave some fish and potatoes plain and serve the cucumber and pear separate for less adventurous kids.

Ingredients

DILL MASHED POTATOES

  • 600g potatoes, peeled and diced 2cm
  • 2 tablespoons butter
  • 1–2 tablespoons milk
  • 2 tablespoons dill (optional, adults)

MACADAMIA CRUSTED FISH

  • 450g fish fillets
  • 30g finely chopped macadamia nuts
  • ½ cup panko breadcrumbs
  • 1 tablespoon olive oil
  • Zest and juice of ½ lemon

PEAR SALAD

  • 2 teaspoons olive oil
  • ¼ teaspoon runny honey
  • ¼ teaspoon mustard (e.g. Dijon, wholegrain)
  • 1 teaspoon vinegar (e.g. red wine, white wine)
  • ½ bag baby spinach leaves
  • 1 pear
  • ½ telegraph cucumber

TO SERVE

  • ½ lemon, cut into wedges (optional, adults)

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 12–15 minutes, until soft. Drain well, add butter and milk and mash until smooth. Fold through dill (if using). Cover to keep warm and set aside.
  3. While potatoes cook, pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half, season with salt and place on prepared tray.
  4. In a small bowl mix together all macadamia crusted fish ingredients (except fish).
  5. Top fish with crumb mixture and gently press down to adhere. Bake for about 4 minutes, then turn oven to grill to bake a further 2 minutes, until fish is just cooked through and crumb is golden.
  6. In a small bowl mix oil, honey, mustard and vinegar together. Roughly chop baby spinach leaves; cut pear in half then thinly slice; cut cucumber in half lengthways then thinly slice. Add all to a large bowl and season with salt and pepper. Toss with dressing just before serving.
  7. Divide dill mashed potatoes, macadamia crusted fish and pear salad between plates. Squeeze lemon over fish just before eating (if using).

Nutritional Information

Energy 1624 kj
388 kcal
Protein 25.8g
Carbohydrate 32.0g
Fat 16.8g