Hazelnut-Crumbed Fish with Lime and Mustard Aioli
Crunchy fish with a fresh, light salad
My Classic For Two Food Bag
This dish most recently appeared in My Classic For Two Food Bag on 26 March 2017.
- 400g potatoes, scrubbed and cut in 2cm-thick chips
- ¼ cup flour
- 1 egg, whisked with 2 tablespoons milk
- 1 pack hazelnut crumb mix
- 300g fish fillets
- ½ tablespoon Dijon mustard
- ½ tablespoon olive oil
- 1 teaspoon vinegar (e.g. white wine, red wine, rice wine)
- 1 baby cos lettuce
- 1 orange
- ½ Lebanese cucumber *
- 50g lime and mustard aioli
- PREHEAT oven to 230°C. Line an oven tray with baking paper.
- 1 Toss potatoes on prepared tray with a drizzle of oil and season with salt and pepper. Bake for 25-30 minutes, until golden and tender. Turn once during cooking.
- 2 Place flour, egg and hazelnut crumb in separate bowls or onto plates. Coat each piece of fish first in flour, then egg, then crumb, shaking off excess as you go. Place on a large plate or tray and set aside.
- 3 In a large bowl, whisk mustard, olive oil and vinegar until combined. Roughly chop cos lettuce; peel and dice orange flesh 1cm; dice cucumber 1cm. Toss together with dressing and season to taste with salt and pepper.
- 4 When potatoes have about 5 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on medium heat. Cook hazelnut-crumbed fish for 1-2 minutes each side, until golden and cooked through.
- TO SERVE pile chips and hazelnut-crumbed fish onto plates and dollop with lime and mustard aioli. Serve orange salad on the side.
- SERVES 2–3
- Energy: 2398 kj / 573 kcal
- Protein: 38.6g
- Carbohydrate: 54.1g
- Fat: 20.9g
- Pantry staple
- * Shared ingredient with another recipe