Macadamia Fish with Dill Mashed Potatoes and Pear Salad

Macadamia Fish with Dill Mashed Potatoes and Pear Salad

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, March 19, 2017.
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Macadamia crumb adds a delicious nutty taste and crunch to this dish.

Ingredients

DILL MASHED POTATOES

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

MACADAMIA FISH

  • 450g fish fillets
  • 30g GF macadamia nuts, finely chopped
  • ½ cup GF panko breadcrumbs
  • 1 tablespoon olive oil
  • Zest ½ lemon
  • 2 teaspoons lemon juice

PEAR SALAD

  • 2 teaspoons olive oil
  • ¼ teaspoon runny honey
  • ¼ teaspoon GF mustard (e.g. Dijon, wholegrain)
  • 1 teaspoon GF vinegar (e.g. red wine, white wine, cider)
  • 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, then 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. In
  4. In a small bowl mix together all macadamia fish ingredients (except fish).
  5. Top fish with crumb mixture and gently press down to adhere. Bake (on middle rack of oven) for about 4 minutes. Turn oven to grill and cook a further 2 minutes, until fish is just cooked through and crumb is golden. Keep an eye on fish so breadcrumbs do not burn.
  6. In a small bowl mix oil, honey, mustard and vinegar together. Roughly chop baby spinach leaves; cut pear into quarters, remove core 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 fish and pear salad between plates. Squeeze lemon over fish just before eating (if using).

Nutritional Information

Energy 1709 kj
408 kcal
Protein 26.2g
Carbohydrate 34.0g
Fat 18.0g