Almond-Crusted Fish with Dill Potatoes and Orange Salad

Ready in 20 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, August 6, 2017.

The Almond crust gives the fish a sweet, nutty, citrus crunch pairing perfectly with the creamy dill potatoes and zesty orange salad.

Ingredients

oven to 220°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil. Bring a half full kettle to the boil.
Cook potatoes in pot of boiling water for about 10 minutes, until soft. Drain well, add butter and milk and mash until smooth. Fold through dill. Season to taste with salt and pepper and cover to keep warm.
While potatoes cook, pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half and season with salt. Place fish on prepared tray. In a small bowl, mix together the remaining almond-crusted fish ingredients.
Top fish with crumb mixture and gently press down to adhere. Bake fish for about 4 minutes (depending on thickness), until just cooked through and crumb is golden.
While fish cooks, place broccoli and salt in a small, heat-proof bowl and cover with boiling water. Cover with a plate and leave 3-4 minutes, until bright green and tender. Drain well.
In a small bowl, mix together tahini, vinegar and honey. Roughly chop baby spinach and segment orange. Add both to bowl with dressing, along with cooked broccoli and mix to coat. Drizzle with olive oil and season to taste with salt and pepper.
place dill mashed potatoes, almond-crusted fish and orange salad onto a plate.