Lemon Pepper Fish with Kumara Chips and Salad

Lemon Pepper Fish with Kumara Chips and Salad

Ready in 30 minutes Serves 1
This dish most recently appeared in My Own Bag on Sunday, October 21, 2018.

Ingredients

Kumara Chips

  • 150g kumara

Fish

  • 1 pack panko breadcrumbs
  • 1 tsp lemon pepper
  • 1 tsp olive oil
  • 150g market fish

Salad

  • ½-1 tomato
  • ¼ apple
  • ½ bag rocket
  • Juice of ¼ lemon

To Serve

  • 1 Tbsp tartare sauce
  • ¼ lemon

Have Handy

  • olive oil
  • pepper
  • salt

Steps

  1. Cook kumara Preheat oven to 220°C. Cut kumara into 1cm thick chips. Toss on a lined oven tray with a drizzle of oil. Season and bake for about 15 minutes, until tender.
  2. Prep fish In a small bowl, combine panko breadcrumbs, lemon pepper and oil. Pat fish dry and remove any scales or bones. Cut any larger fillets in half. When kumara has about 7 minutes cook time remaining, remove tray from oven. Toss kumara and push to one side of tray.
  3. Cook fish Place fish on other side of tray, then season with salt and lightly pack crumb mixture on top of fish. Return tray to oven to bake for 6-7 minutes, until fish is just cooked through and crust is golden.
  4. Prep vegetables Dice tomato 1cm. Thinly slice apple, then slice into thin matchsticks. Place both in a medium bowl, along with rocket, lemon juice and a drizzle of olive oil. Toss to combine and season. Cut lemon into wedges.
  5. Serve salad, fish and chips with a dollop of tartare sauce and a lemon wedge.

Nutritional Information

Energy 2619 kj
626 kcal
Protein 39.8g
Carbohydrate 54.9g
Fat 32.4g