Furikake Fish with Spiced Carrot Ginger Purée and Baby Coriander

Furikake Fish with Spiced Carrot Ginger Purée and Baby Coriander

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, July 7, 2019.
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Ingredients

Vegetables

  • 1/2 cauliflower
  • 400g baby potatoes
  • 1/2 red onion
  • 2 Tbsp sweet chilli sauce
  • 1/2 bag baby spinach

Fish

  • 1/2 cup panko breadcrumbs
  • 2 Tbsp melted butter
  • 1 pack chilli furikake
  • 1 pack market fish

To Serve

  • 1 pack carrot ginger purée (at room temperature)
  • Entire section of baby coriander

Steps

  1. Cook vegetables Preheat oven to 220°C. Dice cauliflower, potatoes and onion 1cm. Toss all on a lined oven tray with sweet chilli sauce and a drizzle of oil. Season and roast in oven for about 25 minutes, until cooked through.
  2. Prep & cook fish Combine all fish ingredients (except fish) in a bowl with a drizzle of oil. Pat fish dry and remove any scales or bones. Cut larger fillets in half and season. Place fish on a lined tray and spread furikake crumb on top. When vegetables have 6 minutes cook time remaining, add fish to oven, above vegetables, to cook for about 6 minutes, until crumb is golden and fish is just cooked.
  3. Finish vegetables Toss spinach through cooked vegetables to wilt.
  4. Serve carrot ginger purée topped with vegetables, fish and baby coriander.

Nutritional Information

Energy 2463 kj
589 kcal
Protein 44.8g
Carbohydrate 62.1g
Fat 21.3g