Parsley-Crumbed Fish with Spring Potato Salad

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, October 8, 2017.

Watch your crumb, as it can burn easily towards the end.

Ingredients

800g potatoes, scrubbed and cut into halves or quarters until roughly the same size
½ bunch asparagus, woody ends removed
250g frozen corn
2 tablespoons sweet chilli sauce
3 tablespoons mayonnaise
1 tomato
1-2 spring onions
½ bag rocket leaves

Preheat oven to 220°C. Bring a large pot of salted water to the boil. Line an oven tray with baking paper. Cook potatoes in pot of boiling water for about 15 minutes, until tender. While potatoes are cooking, cut asparagus into 2cm lengths. Add asparagus and corn to pot with potatoes for the final 2 minutes of cook time, and cook until bright green and tender. Drain well and cover to keep warm.
Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger pieces in half and lay on prepared tray. Season with pepper. In a shallow bowl, mix together melted butter, parsley panko crumb and salt.
Evenly spread crumb over fish and press down lightly to adhere. Bake for about 8 minutes, until fish is just cooked through and crumb is golden. While fish cooks, whisk together sweet chilli sauce and mayonnaise together in a small bowl. Dice tomato 2cm and thinly slice spring onions.
When potatoes, asparagus and corn have finished cooking, toss in a large bowl with 2 tablespoons of the sweet chilli mayonnaise, tomato, spring onions and rocket. Season to taste with salt and pepper.
To serve, pile spring potato salad onto plates and top with parsley-crumbed fish. Dollop with remaining sweet chilli mayonnaise.