Almond-Crusted Fish

Almond-Crusted Fish

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, June 25, 2017.
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With cauliflower, dill and spinach.

Ingredients

CAULIFLOWER, DILL AND SPINACH SALAD

  • 200g red kumara, peeled and diced 2cm
  • ¼ head cauliflower, cut into small florets
  • ½ bag baby spinach leaves
  • 2 radishes
  • 1 tablespoon finely diced red onion

YOGHURT VINAIGRETTE

  • ½ pottle natural yoghurt
  • 2 teaspoons mustard (e.g. Dijon, wholegrain)
  • 2 teaspoons apple cider vinegar
  • ¼ teaspoon salt
  • 2 tablespoons finely chopped dill

ALMOND-CRUSTED FISH

  • 300g fish fillets
  • ½ pack sliced almonds, finely chopped
  • Zest of ½ lemon
  • Juice of ¼ lemon
  • ½ teaspoon olive oil

TO SERVE

  • 2-3 dill sprigs (optional)
  • ¼ lemon, cut into 2 wedges (optional)

Steps

  1. oven to 220°C. Bring a medium pot of salted water to the boil. Line an oven tray with baking paper.
  2. Cook kumara in pot of boiling water for about 8 minutes. Add cauliflower and cook for a further 2-3 minutes, until vegetables are just tender. Drain well.
  3. While kumara is cooking, prepare the rest of the meal. In a large bowl, whisk together all yoghurt vinaigrette ingredients and season with pepper. Roughly chop baby spinach and trim radishes, cut in half and thinly slice. Place all in bowl with vinaigrette and diced onion. Set aside.
  4. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and place on prepared tray.
  5. In a small bowl, combine almonds, lemon zest and juice and olive oil with a pinch of salt. Evenly sprinkle crust over fish, pushing down to adhere.
  6. Bake fish for 5-7 minutes, until fish is just cooked through and almonds are golden. Once cooked, season fish to taste with salt and pepper (if needed). Combine cooked kumara and cauliflower with yoghurt vinaigrette and vegetables. Gently toss to combine and season to taste with salt and pepper.
  7. spoon cauliflower, dill and spinach salad onto plates. Serve almond-crusted fish on the side and garnish with a few dill sprigs and a lemon wedge, if desired.

Nutritional Information

Energy 1512 kj
361 kcal
Protein 38.9g
Carbohydrate 31.6g
Fat 7.5g