Fish with Citrus Seeded Crust and Smoked Paprika Potatoes

Fish with Citrus Seeded Crust and Smoked Paprika Potatoes

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, December 3, 2017.
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Use a small sharp knife to stab potatoes to check if they are cooked, there should be little resistance.

Ingredients

Smoked Paprika Potatoes

  • 400g potatoes, diced 3cm
  • ½ broccoli, finely chopped
  • 1 courgette
  • ½ bag rocket
  • 1 tablespoon butter
  • ½ teaspoon smoked paprika

Fish with Citrus Seeded Crust

  • 300g fish fillets
  • 1 tablespoon mayonnaise
  • 2 tablespoons From My Kitchen Seeded Citrus Crust

To Serve

  • 1 pottle lemon sauce

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 12-15 minutes until tender, add broccoli and cook for a further minute until bright green and tender. Drain (reserving pot) and leave in strainer to steam for a few minutes.
  2. Grate courgette and set aside with rocket. Melt butter in reserved pot and add smoked paprika. Return potatoes and broccoli back to pot and toss through paprika butter. Season and set aside.
  3. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half.
  4. Place fish on prepared tray and season with a little salt. Divide mayonnaise between fish and spread out. Evenly sprinkle over citrus seeded crust. When potatoes have 5 minutes cook time remaining, bake fish in oven for 5-6 minutes (depending on thickness) until just cooked through.
  5. Add courgette, rocket leaves and a drizzle of olive oil to pot with smoked paprika potatoes and toss to combine.
  6. To serve, divide smoked paprika potatoes between plates and top with fish. Spoon over lemon sauce.

Nutritional Information

Energy 2174 kj
520 kcal
Protein 34.4g
Carbohydrate 29.8g
Fat 28.2g