Hickory Crusted Fish with Potato Roasties and Cos-Apple Salad

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, November 12, 2017.

Check fish regularly to avoid burning the crumb. The hickory crust is mild enough for little foodies, so everyone can enjoy!

Ingredients

Preheat oven to 220°C. Line two oven trays with baking paper. Bring a full kettle to the boil. Toss potatoes on first prepared tray with olive oil and season. Roast on the middle shelf for 25 minutes, until tender. Turn once during cooking. While potatoes cook, mix together first measure of mayonnaise and hickory hot sauce in a small bowl and set aside.
Cut broccoli into small florets, and dice stem 1cm. Place broccoli and a pinch of salt in a large, heatproof bowl and cover with boiling water. Cover with a plate and leave for 5-6 minutes, until bright green and tender. Drain refresh under cold water and drain well. Return to bowl. Set aside.
While broccoli cooks, pat fish dry and remove any scales or bones. Place on second prepared tray and season with salt. In a bowl, mix breadcrumbs and butter/oil. Evenly cover fish with hickory mayo mix, sprinkle over breadcrumbs and press down to adhere.
When potatoes have 10 minutes cook time remaining, bake fish (on rack above potatoes) for 7-8 minutes, until cooked through and topping is golden and crunchy. While fish cooks, prepare cos-apple salad.
Dice apple 1cm and discard core; peel courgette into thin strips; thinly shred lettuce. Add all to bowl with drained broccoli. In a small bowl, mix mayonnaise and sweet chilli sauce together. Fold through cos-apple salad and season to taste.
To serve, divide potato roasties and cos-apple salad between plates. Top with a piece of hickory crusted fish.