Orange-Crusted Fish with Orange-Basil Dressing

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, March 25, 2018.

Order Now

A handy tip for making sure the crumb adheres – use clean hands and scrunch up little balls of crumb mixture in your palm then press onto fish fillets.

Ingredients

Veggies

1 carrot, diced 2cm
200g pumpkin, skin on, diced 2cm
400g potatoes, diced 2cm
1 tablespoon olive oil
2 teaspoons honey
½ bag baby spinach

Orange Crusted Fish

450g fish fillets
1 tablespoon basil leaves
100g panko breadcrumbs
2 tablespoons melted butter
½ tablespoon olive oil
1 teaspoon GF Dijon mustard
Zest of ½ orange
1 tablespoon orange juice

Orange Basil Dressing

3 tablespoons GF mayonnaise
2 tablespoons orange juice
½ teaspoon GF balsamic vinegar
½ teaspoon honey
1 tablespoon chopped basil leaves

Steps

Preheat oven to 220°C. Line two oven trays with baking paper. Prepare ingredients. Toss carrot, pumpkin and potatoes with oil and honey on first prepared tray and season. Roast for about 25 minutes, until golden and tender. Turn once during cooking.
Pat fish dry and remove any remaining scales or bones. Place on second prepared tray, drizzle with a little olive oil and season.
Finely chop basil and place in a medium bowl, along with all remaining orange crusted fish ingredients (excluding fish) and mix well to combine. Evenly spread crumb mixture over fish to coat, pressing down with your fingers to adhere.
Bake fish (on rack above vegetables) for 6-8 minutes (depending on thickness), until just cooked through. While fish is cooking, combine all orange basil dressing ingredients together in a small bowl and whisk with a fork.
Roughly chop spinach (if desired) and toss on tray with cooked veggies until slightly wilted. Add half the orange-basil dressing to veggies and spinach, and toss to combine. Season to taste.
To serve, place a piece of orange-crusted fish on each plate with some veggies on the side. Drizzle over remaining orange basil dressing.