Peri Peri Fish with Skinny Fries and Cucumber Salad

Peri Peri Fish with Skinny Fries and Cucumber Salad

Ready in 40 minutes Serves 4-5
This dish most recently appeared in My Classic Bag on Sunday, October 14, 2018.

Ingredients

Fries

  • 800g potatoes

Salad

  • ½ telegraph cucumber
  • 1 capsicum
  • 1 cos lettuce

Fish

  • 600g market fish
  • 2 Tbsp mayonnaise
  • 75g peri peri panko crumb

Steps

  1. Cook fries Preheat oven to 220oC. Cut potatoes into 0.5cm fries and toss on a lined oven tray with a drizzle of oil. Season and bake for 30-35 minutes until golden and crispy.
  2. Make salad Finely dice cucumber and capsicum, roughly tear cos lettuce. Add to a large bowl with a drizzle of olive oil and vinegar, season and toss to combine.
  3. Prepare fish Pat fish dry, remove any remaining scales and bones and place on a lined tray. Spread mayonnaise evenly over fish and top with peri peri crumb.
  4. Cook fish When fries have 8 minutes cook time remaining, bake fish, on rack above fries, for 6-8 minutes, depending on thickness, or until just cooked through.
  5. To serve Serve fish and fries on plates topped with salad.

Nutritional Information

Energy 1618 kj
387 kcal
Protein 35.2g
Carbohydrate 41.9g
Fat 13.1g