Baked Fish with Veggie Smash and Hollandaise

Baked Fish with Veggie Smash and Hollandaise

Ready in 35 minutes Serves 4
This dish most recently appeared in My Gluten-Free Bag on Sunday, January 20, 2019.

Ingredients

Potatoes

  • 1 pack market fish
  • 1 cup breadcrumbs
  • Zest of ½ lemon
  • 1½ Tbsp oil
  • 2 Tbsp mayo

Veggie Smash

  • 1 broccoli
  • 1 courgette
  • 250g frozen peas

To Serve

  • 1 lemon
  • 1 pack Hollandaise sauce

Steps

  1. Cook potatoes Preheat oven to 230oC. Bring a pot of salted water to the boil. Cut potatoes into chips, toss on a lined oven tray with a drizzle of oil and season. Cook on middle oven rack for 25-30 minutes, until golden and crispy. Turn once during cooking. *
  2. Prep fish Pat fish dry and remove any scales or bones. Cut any larger fillets in half, then place flat on another lined oven tray and season with salt. In a bowl, combine breadcrumbs, lemon zest, oil and ¼ tsp salt. Spread mayo over each fish fillet, then add the breadcrumb mixture on top, pressing lightly to stick.
  3. Prep and cook veggies Cut lemon into wedges. Finely chop broccoli and grate courgette. Add broccoli, courgette and peas to pot of boiling water and cook for 5-6 minutes, until tender. Drain well, mash with a drizzle of oil and season.
  4. Cook fish When potatoes have about 8 minutes cook time remaining, cook fish on rack below potatoes, for 6-8 minutes (depending on thickness), until fish is cooked through and crumb is golden.

Nutritional Information

Energy 2478 kj
592 kcal
Protein 35.9g
Carbohydrate 41.3g
Fat 35.9g