Spinach Crumbed Fish with Roast Veggies

Spinach Crumbed Fish with Roast Veggies

Ready in 30 minutes Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, October 21, 2018.


Roast Veggies

  • 1 pack parsnip and carrot batons


  • 1 pack market fish
  • 1 courgette
  • ½ bag baby spinach
  • ½ pack panko breadcrumbs
  • ½ bag shaved Parmesan cheese

To Serve

  • 1 pack tartare sauce

Have Handy

  • olive oil
  • pepper
  • salt
  • butter


  1. Preheat oven to 230°C.
  2. Cook veggies Pat parsnips and carrots dry. Toss on a lined oven tray with a drizzle of oil and season. Bake on middle rack for about 25 minutes, until golden and tender. Turn halfway through cooking.
  3. Prep fish Pat fish dry and cut into 3-4cm pieces. Season and place on a lined oven tray (with a lip), touching but not overlapping. Grate courgette and roughly chop spinach. Add to a medium bowl with breadcrumbs, cheese, 1 Tbsp melted butter and a pinch of salt. Mix well to combine, then scatter crumb evenly over fish to cover.
  4. Cook fish When veggies have 10 minutes remaining, place fish on rack above veggies and cook for about 7 minutes. After 7 minutes, switch oven to high grill. Grill fish for 2-3 minutes, until crumb is starting to colour and fish is cooked through. Keep an eye on the crumb, to ensure it doesn’t burn.
  5. Serve veggies and fish with a dollop of tartare sauce on the side.

Nutritional Information

Energy 2216 kj
530 kcal
Protein 32.5g
Carbohydrate 42.2g
Fat 28.8g