Orange Fennel-Crusted Fish with Kumara Salad

Orange Fennel-Crusted Fish with Kumara Salad

Ready in 35 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, September 24, 2017.

Keep an eye on fish while baking as the crumb can burn quickly. Reduce or omit fennel for little ones or fussy eaters.


Ingredients

Kumara Salad

  • 600g orange kumara, scrubbed and diced 2cm
  • 1 parsnip, peeled and cut into 1cm-thick rounds
  • 1 courgette, cut into 0.5cmthick rounds
  • ½ red onion, diced 1cm
  • 1 head broccoli, cut into small florets

Orange Fennel-Crusted Fish

  • 450g fish fillets
  • 2 tablespoons GF mayonnaise
  • Juice of ½ orange (zest reserved)
  • ¾ cup GF panko breadcrumbs
  • Zest of ½ orange
  • 1½ teaspoons crushed fennel seeds
  • Pinch of salt
  • 2 teaspoons olive oil

Vinaigrette

  • 3 tablespoons olive oil
  • 1 tablespoon GF sweet chilli sauce
  • 1 teaspoon GF Dijon mustard
  • 2 teaspoons GF rice wine vinegar
  • Juice of ½ orange

Steps

  1. Preheat oven to 220°C. Line two oven trays with baking paper. Toss kumara and parsnip on first prepared tray with a drizzle of olive oil. Season with salt and pepper and roast for about 15 minutes, until starting to soften.
  2. Remove tray from oven, toss through courgette and red onion and cook for a further 10-12 minutes, until veggies are tender.
  3. While veggies are cooking, pat fish dry with paper towels and remove any remaining scales or bones. Cut larger fillets in half, place on second prepared tray and season with salt and pepper. Mix mayonnaise and orange juice together in a small bowl then spread evenly over fish fillets.
  4. In a small bowl, combine breadcrumbs, orange zest, fennel, salt and olive oil. Sprinkle fillets evenly with crumb mixture, pressing down lightly with fingers to form a crust. Bake (on rack above veggies) for 6-7 minutes, until just cooked through and crust is golden. Bring a medium pot of salted water to the boil.
  5. While fish cooks, whisk together all vinaigrette ingredients in a large bowl and set aside. Cook broccoli in pot of boiling water for 2-3 minutes, until bright green and tender. Drain well and add to bowl with dressing, along with roast veggies. Season with salt and pepper and toss to combine.
  6. To serve, spoon kumara salad onto plates and top with orange fennel-crusted fish. Drizzle with any remaining vinaigrette.

Nutritional Information

Energy 1827 kj
437 kcal
Protein 28.5g
Carbohydrate 51.6g
Fat 18.9g