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Lemon crumbed fish with veggie chips & smashed greens recipe

Lemon crumbed fish with veggie chips & smashed greens

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 2 Oven trays
  • Baking paper
  • 1 Medium bowl
  • 1 Steamer pot

Ingredients

Veggie chips

  • 600 g potatoes
  • 2 carrot
  • 1 tbsp olive oil

Fish

  • 600 g fish fillets boneless
  • 1 lemon
  • ½ cup panko breadcrumbs or gluten-free breadcrumbs
  • 2 tbsp mayonnaise

Greens

  • 1 broccoli
  • 1 cup frozen peas
  • 1 tbsp olive oil

To serve

  • ¼ cup tomato sauce

Instructions

Before you start

  • Preheat the oven to 220℃ or 200℃ fan bake. Line two oven trays with baking paper. Bring a steamer pot of water to a boil.

Cook veggie chips

  • Cut 600 g potatoes and 2 carrot into chips. Spread in a single layer on the prepared tray and toss with 1 tbsp olive oil. Season with salt and pepper and roast on the lower oven rack for 20-25 minutes, until tender and golden. Turn once during cooking.

Prep fish

  • Pat 600 g fish fillets dry, remove any scales and bones and cut any larger pieces in half. Place on the second prepared oven tray. Grate the zest of 1 lemon into a medium-sized bowl, then slice the lemon into wedges and set aside. Add ½ cup panko breadcrumbs and a pinch of salt to the bowl and stir to combine. Spread 2 tbsp mayonnaise evenly over the fish and then sprinkle the lemon crumb mixture over top of the fish.

Cook greens

  • Cut 1 broccoli into small florets and add to the steamer pot of boiling water along with 1 cup frozen peas. Cook for 6-8 minutes, or until soft. Drain, transfer the greens to the pot and roughly mash with the 1 tbsp olive oil. Season to taste with salt and pepper. Cover to keep warm.

Cook fish

  • When the chips have 8 minutes of cooking time remaining, bake fish, on the rack above chips, for 6-8 minutes (depending on thickness) or until just cooked through.

To serve

  • Divide the lemon crumbed fish, veggie chips and smashed greens between plates. Serve with lemon wedges on the side for squeezing and ¼ cup tomato sauce for dipping.

Nutrition

Calories: 505kcal | Carbohydrates: 53g | Protein: 41g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 78mg | Sodium: 334mg | Potassium: 1846mg | Fiber: 11g | Sugar: 9g | Calcium: 147mg | Iron: 4mg