Crunchy Fish with Caper Crème and Roasties

Crunchy Fish with Caper Crème and Roasties

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, April 15, 2018.
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For younger foodies, leave the mustard out of the fish and replace with mayonnaise or just simply press the crumb onto the fish fillets.

Ingredients

Roasties

  • 800g baby potatoes
  • 1-2 Tbsp thyme leaves

Fish

  • 600g market fish
  • 1 cup panko breadcrumbs
  • 2 Tbsp melted butter
  • 1 clove minced garlic
  • ¼ tsp salt
  • 1-2 Tbsp Dijon mustard

Salad

  • 2 tomatoes
  • ½ telegraph cucumber
  • 1 capsicum
  • 2 Tbsp olive oil
  • 1 Tbsp vinegar

To Serve

  • 100g caper crème

Steps

  1. Preheat oven to 230°C. Line two oven trays with baking paper. Dice potatoes 3cm and toss on first prepared tray with thyme and a drizzle of oil. Season well. Roast for about 25 minutes, until golden.
  2. While potatoes cook, pat fish dry and cut any larger pieces in half. Lay on second prepared tray and season. In a shallow bowl, combine breadcrumbs, butter, garlic and salt.
  3. Spread each piece of fish with a little mustard and divide crumb evenly over the top, pressing down to adhere.
  4. When potatoes have about 10 minutes cook time remaining, remove from oven and turn once. Place fish in oven, on rack above potatoes, for 7-8 minutes, until crumb is golden and fish is cooked through.
  5. While fish cooks, dice tomatoes, cucumber and capsicum 2cm. Toss with oil and vinegar in a large bowl and season to taste.
  6. To serve, divide roasties and crunchy fish between plates and drizzle with caper crème. Serve with tomato salad on the side.

Nutritional Information

Energy 2297 kj
549 kcal
Protein 35.7g
Carbohydrate 43.1g
Fat 30.4g