Crumbed fish with pumpkin chips
½ cup(s), (70g)
Reduced-fat 15% cheddar cheese
⅓ cup(s), grated, (40g), finely grated
1 medium, lightly beaten
480 g, (4 x 120g fillets), skinless
1 whole, peeled, deseeded, cut into chips
2 clove(s), left whole
Frozen green peas
4 individual, finely sliced on the diagonal
1 tbs, leaves, shredded
1 medium, cut into wedges
2 x 3 second spray(s)
- Preheat oven to 220°C. Line two baking trays with baking paper. Combine breadcrumbs and grated cheese on a dinner plate. Place flour onto a second dinner plate and season with salt and pepper. Add egg to a shallow bowl. Dust fish with flour, then dip in egg and coat with breadcrumb mixture. Transfer to one baking tray and lightly spray with oil.
- Place pumpkin chips and garlic cloves on second tray in a single layer. Lightly spray with oil and season with salt and pepper. Bake chips for 15 minutes, then add fish to tray and bake for 15 minutes or until fish is cooked through and chips are golden and tender. Squeeze garlic from skins and toss through chips.
- Meanwhile, cook peas in a pan of boiling water for 5 minutes. Drain and return to pan. Roughly crush, then stir in shallots and mint. Season with salt and pepper and cover to keep warm until fish and chips are ready. Serve with lemon wedges.