Peri Peri Fish with Corn Salsa
Ready in 45 minutes
• Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, February 3, 2019.
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, February 3, 2019.
Ingredients
Chips
- 800g potatoes
Salsa
- 2 corn cobs
- 1 Lebanese cucumber
- 2 tomatoes
Fish
- 1 pack market fish
- 2 Tbsp mayonnaise ^
- 1 pack peri peri panko crumb
To Serve
- ½ pack peri peri aioli
Steps
-
Cook chips Preheat oven to 220oC. Cut potatoes into chips and toss on a lined oven tray with a drizzle of oil. Season and bake for about 30 minutes, until golden and crispy.
-
Make salsa Peel corn and remove kernels. Heat a drizzle of oil in a fry-pan on mediumhigh heat. Cook corn for about 5 minutes, stirring, until charred and tender. Set aside to cool. Finely dice cucumber and tomatoes and add to a bowl.
-
Prep fish Pat fish dry, remove any scales and bones and place on a lined oven tray. Spread mayonnaise evenly over fish and top with peri peri crumb.
-
Cook fish When chips have 8 minutes cook time remaining, bake fish, on rack above chips, for 6-8 minutes (depending on thickness) or until just cooked through.
-
To finish Add corn to bowl with cucumber and tomatoes. Drizzle with olive oil and vinegar and season to taste.
-
Serve fish and chips topped with salsa and a dollop of peri peri aioli.
Nutritional Information
Energy |
2784 kj 665 kcal |
---|---|
Protein | 41.2g |
Carbohydrate | 57.4g |
Fat | 29.1g |