Crumbed fish with warm potato salad
4
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Add flavour and texture to your crumbed fish with ciabatta bread crumbs, fresh herbs and lemon zest.
Ingredients
Ciabatta bread
100 g
Fresh basil
3 tsp, chopped
Fresh mint
3 tsp, chopped
Fresh flat-leaf parsley
1½ tbs, chopped
Garlic
1 clove(s), crushed
Fresh lemon rind
2 tsp, finely grated
Olive oil
3 tsp
Baby potatoes
600 g, chat variety
Frozen green peas
100 g
Skinless white fish, raw
720 g, (4x180g firm fillets)
Whole grain mustard
3 tsp
Lemon juice
¼ cup(s), (60ml)
Green shallot(s)
3 individual, thinly sliced
Instructions
1
Preheat oven to 200°C. Line a large baking tray with baking paper.
2
Tear ciabatta into chunks. Process in a food processor until coarse crumbs form. Add basil, mint, 3 teaspoons parsley, garlic, rind and oil. Season with salt and pepper. Pulse to combine and set aside.
3
Meanwhile, cook potatoes in a large saucepan of boiling salted water for 12 minutes. Add peas and cook for 4 minutes. Drain.
4
Meanwhile, season fish with salt and pepper, and place on prepared tray. Press breadcrumb mixture over top of fish.Bake for 12 minutes or until golden and cooked through.
5
Whisk mustard and juice in a large bowl. Add potatoes, peas, shallots and remaining parsley and gently toss to combine. Serve fish with potato salad.
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