Parsley-Crumbed Fish with Spring Potato Salad

Parsley-Crumbed Fish with Spring Potato Salad

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, October 8, 2017.

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


Ingredients

Spring Potato Salad

  • 400g potatoes, scrubbed and cut into halves or quarters until roughly the same size
  • ½ bunch asparagus, woody ends removed
  • 125g frozen peas
  • 1 tablespoon sweet chilli sauce
  • 2 tablespoons mayonnaise
  • ½ tomato
  • 1-2 spring onions
  • ½ bag baby spinach leaves

Parsley-Crumbed Fish

  • 300g fish fillets
  • 1 tablespoon melted butter
  • 1 pack parsley panko breadcrumbs
  • ¼ teaspoon salt

Steps

  1. Preheat oven to 220°C. Bring a medium 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 peas to potatoes for the final 2 minutes cook time and cook until bright green and tender. Drain well and cover to keep warm.
  2. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half, lay on prepared tray and season with pepper. In a shallow bowl, mix together melted butter, parsley panko crumb and salt.
  3. 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.
  4. While fish cooks, combine sweet chilli sauce and mayonnaise in a small bowl. Dice tomato 2cm and thinly slice spring onions.
  5. When potatoes, asparagus and peas have finished cooking, toss in a large bowl with half the sweet chilli mayonnaise, tomato, spring onions and spinach. Season to taste with salt and pepper.
  6. To serve, pile spring potato salad on plates and top with parsley-crumbed fish. Dollop over remaining sweet chilli mayonnaise.

Nutritional Information

Energy 2053 kj
491 kcal
Protein 36.0g
Carbohydrate 44.9g
Fat 22.3g