Lemon Pepper Fish with Veggie Fries and Rocket Salad

A fresh and healthy take on the classic fish and chips!

AVERAGE TIME
My Own Food Bag
Lemon Pepper Fish with Veggie Fries and Rocket Salad

This dish most recently appeared in My Own Food Bag on Sunday, December 25, 2016.

VEGGIE FRIES

  • 200g orange kumara, scrubbed
  • ½ beetroot

LEMON PEPPER FISH

  • 3 tablespoons panko breadcrumbs *
  • ½ teaspoon lemon pepper
  • 150g fish fillet

ROCKET SALAD

  • 1/3 punnet cherry tomatoes *
  • ¼ apple
  • ½ bag rocket leaves *
  • ½–1 teaspoon lemon juice *

TO SERVE

  • 1–2 tablespoons tartare sauce
  • 1 lemon wedge *
  • Preheat oven to 220oC. Line an oven tray with baking paper.
  • 1 Cut kumara and beetroot into 1cm-thick fries. Toss with a drizzle of olive oil on prepared tray and season with salt and pepper. Bake for about 20 minutes, until golden. Turn tray once during cooking.
  • 2 In a small bowl, combine breadcrumbs and lemon pepper with a drizzle of olive oil and mix well. Pat fish dry with paper towels and remove any remaining scales or bones.
  • 3 When vegetables have about 7 minutes cook time remaining, remove tray from oven and lay fish on tray. Season fish with salt and rub a little olive oil over top. Lightly pack crumb mixture on top of fish, pressing down to adhere. Bake for 6–7 minutes, until cooked through.
  • 4 While fish bakes, prepare salad. Cut cherry tomatoes in half and remove core from apple and slice into thin matchsticks. Place both in a medium bowl with rocket, lemon juice and a drizzle of olive oil. Season with salt and pepper.
  • To serve place lemon pepper fish and veggie fries onto a plate with salad on the side. Serve with tartare sauce and a wedge of lemon to squeeze over just before serving.
  • SERVES 1

Nutritional Information

  • Energy: 2655 kj / 635 kcal
  • Protein: 35.3g
  • Carbohydrate: 64.1g
  • Fat: 24.6g

Legend

  • * Shared ingredient with another recipe

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