Fish ‘n’ Chips with Tartare Sauce and Slaw

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, December 17, 2017.

For fussy eaters, leave out lemon zest from panko breadcrumb. Make sure you zest your lemon before cutting into wedges!

Ingredients

Preheat oven to 230°C. Line two oven trays with baking paper. Toss kumara and potatoes with a drizzle of oil on first prepared tray and season with salt. Roast for about 25 minutes, until golden and tender. Turn once during cooking.
Very finely shred cabbage until you have 2–3 cups worth; grate carrot; slice snow peas 1cm on an angle. Set all aside in a large bowl.
Pat fish dry, remove any remaining scales or bones, cut any larger pieces in half and place on second prepared tray. In a small bowl, combine all remaining fish ingredients. Pack crumb onto fish and press down lightly to adhere.
When chips have 8 minutes cook time remaining, bake fish (on oven rack above chips) for 6–8 minutes (depending on thickness), until just cooked through and crumb is golden. Take care not to let crumb burn.
In a small bowl, whisk all dressing ingredients together, until smooth. Add dressing to bowl with slaw veggies and toss to combine. Season to taste.
To serve, divide chips and slaw between plates and serve fish on the side. Serve a dollop of tartare sauce on the side and a lemon wedge to squeeze over fish just before eating, if desired.