Lemon Pepper Fish with Veggie Chips and Salad

Lemon Pepper Fish with Veggie Chips and Salad

Ready in 25 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, May 14, 2017.
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.A simple, healthy, quick and delicious meal that’s sure to please.

Ingredients

VEGGIE CHIPS

  • 150g orange kumara, scrubbed and cut into 1cm-thick chips
  • 1 baby beetroot, scrubbed and cut into 8 wedges

LEMON PEPPER FISH

  • 3 tablespoons panko breadcrumbs
  • 1 teaspoon lemon pepper
  • Zest of ½ lemon
  • ½-1 teaspoon olive oil
  • 150g fish fillets

SALAD

  • ½ tomato
  • ¼ apple
  • 1-2 handfuls rocket leaves
  • ½-1 teaspoon lemon juice

TO SERVE

  • 2 tablespoons tartare sauce
  • ¼ lemon, cut into wedges

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss kumara and beetroot with a drizzle of olive oil on prepared tray. Season with salt and pepper and bake for 15-20 minutes, until tender.
  3. In a small bowl, combine breadcrumbs, lemon pepper, lemon zest and oil and mix well.
  4. Pat fish dry with paper towels and remove any remaining scales or bones. When vegetables have about 7 minutes cook time remaining, remove tray from oven, toss and push to one side. Place fish on other side of tray, season with salt and lightly pack crumb mixture on top of fish.
  5. Return tray to oven to bake for 6-7 minutes, until fish is just cooked through and crust is golden.
  6. Dice tomato 1cm and thinly slice apple, then slice into thin matchsticks. Place both in a medium bowl, along with rocket, lemon juice and a drizzle of olive oil. Toss to combine and season to taste.
  7. place lemon pepper fish and veggie chips onto a plate and serve salad on the side. Dollop with a little tartare sauce and squeeze over lemon wedges just before serving.

Nutritional Information

Energy 2452 kj
586 kcal
Protein 38.9g
Carbohydrate 58.9g
Fat 19.8g