Almond Crusted Fish with Lemon Pepper Chips and Slaw

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, May 28, 2017.

Baked fish topped with a zesty almond crumb, this dish is simple and delicious.

Ingredients

oven to 220°C. Line two oven trays with baking paper.
Toss chips on first prepared tray with a drizzle of oil and lemon pepper (if using). Season with salt and roast for 25-30 minutes, until tender and golden. Turn once halfway to ensure even cooking.
Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half, place onto second prepared tray and season with salt. Combine breadcrumbs, almonds, oil and lemon zest in a small bowl, breaking up almonds slightly with your fingers.
Top fish with crumb mixture and gently press down to adhere.
When chips have 6 minutes cook time remaining, bake fish (on oven rack above potatoes) for 4 minutes. Turn oven to grill and cook a further 1-2 minutes, until fish is just cooked through and crumb is golden. Watch fish closely to ensure it doesn't burn.
While fish is cooking, prepare the slaw. In a medium bowl mix lemon juice, oil and honey. Cut cucumber in quarters lengthways then thinly slice. Peel and grate carrot and beetroot (if using). Add all to bowl with dressing, toss to combine and season with salt and pepper.
divide lemon pepper chips, almond crusted fish and slaw between plates.