Peri Peri Crumbed Fish with Kumara Chips and Spinach Salad

Ready in 30 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, May 28, 2017.

A quick and tasty midweek meal.

Ingredients

oven to 230°C. Line two oven trays with baking paper.
Pat kumara chips dry with paper towels. Toss with a drizzle of oil on first prepared tray and season with salt and pepper. Cook for about 25 minutes, until golden and tender. Turn once during cooking.
While chips are cooking, prepare spinach salad. Dice cucumber and tomato 1cm and thinly slice spring onions. Add all to a medium bowl, with baby spinach and set aside.
Pat fish dry with paper towels, remove any remaining scales or bones and place on second prepared tray. Season with salt, evenly spread over mayonnaise and top with peri peri breadcrumbs. Drizzle with a little oil and set aside.
When chips have about 10 minutes cook time remaining, bake fish (on rack above chips) for about 6-8 minutes (depending on thickness), until fish is just cooked through and crumb is golden.
Toss spinach salad with orange and saffron dressing just before serving.
divide peri peri crumbed fish and kumara chips between plates and serve spinach salad on the side. Serve with a little tomato or sweet chilli sauce for dipping (if using).