Parsley–Crumbed Fish with Kumara Wedges

Parsley–Crumbed Fish with Kumara Wedges

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, February 11, 2018.

Keep an eye of the fish while it cooks to avoid burning the crumb.


Ingredients

Kumara Wedges

  • 800g red kumara, cut into 1.5cm wedges
  • 1 tablespoon kumara herbs

Parsley-Crumbed Fish

  • 3 tablespoons chopped parsley
  • Zest and juice of ½ lemon
  • 2 tablespoons melted butter
  • 100g panko breadcrumbs
  • 600g fish fillets
  • 1-2 tablespoons mayonnaise

Slaw

  • 2 tablespoons olive oil
  • Juice of ½ lemon
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons mustard (e.g. Dijon, wholegrain)
  • 1 baby cos lettuce
  • 2 carrots
  • I00g mung bean sprouts
  • 2 tablespoons sweet chilli sauce
  • 3 tablespoons mayonnaise

Steps

  1. Preheat oven to 220°C. Line two oven trays with baking paper. Prepare kumara, parsley, lemon and butter. Toss kumara and kumara herbs on first prepared tray with a drizzle of oil and season. Bake for about 25 minutes, until tender and crunchy. Turn once during cooking.
  2. While kumara cooks, mix together parsley, lemon zest and juice, butter and breadcrumbs in a small bowl.
  3. Pat fish dry, cut any larger pieces in half and place on second prepared tray. Season fish and brush each piece with a little mayonnaise. Evenly coat fish with parsley crumb, pushing down lightly to adhere. Set aside.
  4. When kumara has 10 minutes cook time remaining, bake fish (on top rack of oven) for about 8 minutes, until fish is cooked through and crumb has browned. Whisk olive oil, second measure of lemon juice, vinegar and mustard in a large bowl.
  5. Thinly slice lettuce and grate carrots. Add both to bowl with dressing, along with mung bean sprouts, toss and season. Combine sweet chilli sauce and second measure of mayonnaise in a small bowl.
  6. To serve, divide kumara wedges and parsley-crumbed fish between plates. Top with a handful of slaw and dollop with sweet chilli mayo.

Nutritional Information

Energy 2439 kj
583 kcal
Protein 65.3g
Carbohydrate 65.3g
Fat 26.1g