Almond-Crusted Fish with Lemon Pepper Chips and Carrot Slaw

Almond-Crusted Fish with Lemon Pepper Chips and Carrot Slaw

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, February 11, 2018.
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For fussier foodies, coat fish in plain breadcrumbs and leave the beetroot out of the slaw. Don’t forget to scrub your potatoes before cutting them.

Ingredients

Lemon Pepper Chips

  • 600g potatoes, cut into 1cm chips
  • 1-1½ teaspoons lemon pepper (optional, adults)

Almond Crusted Fish

  • 450g fish fillets
  • ½ cup panko breadcrumbs
  • 25g sliced almonds
  • 1 tablespoon olive oil
  • Pinch of lemon pepper

Carrot Slaw

  • 2-3 teaspoons GF vinegar (e.g. red wine, white wine, cider)
  • 1½ teaspoons olive oil
  • ½ teaspoon GF maple syrup or honey
  • ½ telegraph cucumber
  • 2 carrots
  • 1 beetroot

To Serve

  • GF mayonnaise (optional)

Steps

  1. Preheat oven to 220°C. Line two oven trays with baking paper. Toss chips on first prepared tray with a drizzle of oil and lemon pepper (if using). Season with salt and roast for 25-30 minutes, until tender and golden. Turn once during cooking.
  2. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half, place on second prepared tray and season. Combine breadcrumbs, almonds, oil and lemon pepper (if using) in a small bowl, breaking up almonds slightly with your fingers.
  3. Top fish with crumb mixture and gently press down to coat.
  4. When chips have 6 minutes cook time remaining, bake fish (on rack above potatoes) for 4 minutes. Turn oven to grill and cook a further 1-2 minutes, until fish is just cooked through and crumb is golden. Watch fish closely to ensure it doesn’t burn.
  5. While fish is cooking, prepare the slaw. In a medium bowl, whisk vinegar, oil and maple syrup/honey. Cut cucumber into quarters lengthways then thinly slice. Peel and grate carrot and beetroot. Add all to bowl with dressing, toss to combine and season to taste.
  6. To serve, divide lemon pepper chips, almond crusted fish and carrot slaw between plates. Dollop over a little mayo, if desired.

Nutritional Information

Energy 1676 kj
401 kcal
Protein 27.7g
Carbohydrate 34.6g
Fat 18.1g