Parsley-Crumbed Fish with Kumara Wedges

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, February 11, 2018.

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

Ingredients

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 golden and tender. Turn once during cooking.
While kumara cooks, mix together parsley, lemon zest and juice, melted butter and breadcrumbs in a small bowl.
Pat fish dry, cut any larger fillets in half and place on second prepared tray. Season and brush each piece of fish with a little mayonnaise. Evenly coat with parsley crumb, pressing down lightly to adhere. Set aside.
When wedges have 10 minutes cook time remaining, bake fish (on top rack of oven) for about 7 minutes, until fish is cooked through and crumb has browned. While fish cooks, whisk olive oil, second measure of lemon juice, vinegar and mustard in a large bowl.
Thinly slice lettuce and grate carrot. Add both to bowl with dressing, along with mung bean sprouts. Toss and season to taste. Combine sweet chilli sauce and second measure of mayonnaise in a small bowl.
To serve, divide kumara wedges and parsley-crumbed fish between plates. Top with a handful of slaw and dollop over sweet chilli mayo.