Herby Crumbed Fish with Yoghurt Tartare

Herby Crumbed Fish with Yoghurt Tartare

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, November 17, 2019.
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Ingredients

KUMARA

  • 400g kumara, cut into chips

GREENS

  • 2 broccoli, cut into small florets
  • 1/2 pack baby spinach

FISH

  • 1 pack market fish
  • 2-3 Tbsp yoghurt tartare
  • 1 pack herb wholemeal breadcrumbs

TO SERVE

  • Remaining yoghurt tartare
  • 1 lemon, cut into wedges

Steps

  1. Preheat oven to 220°C. Bring a pot of salted water to the boil.
  2. Prep & cook kumara chips. On a lined oven tray, toss kumara with 2 tsp oil. Season and bake (on lower oven rack) for about 25 minutes, until golden.
  3. Prep broccoli.
  4. Prep fish. Pat fish dry and remove any scales or bones. Cut larger fillets in half and place on a lined oven tray. Season and spread fish evenly with first measure of yoghurt tartare. Sprinkle over breadcrumbs.
  5. Cook fish. When kumara chips have 10 minutes remaining, bake fish (on upper oven rack) for about 8 minutes, until crumb is golden and fish is just cooked through.
  6. Cook broccoli. Cook broccoli in pot of boiling water for 3-4 minutes, until tender. Drain and return to pot with spinach. Toss together and season.
  7. Prep lemon.
  8. Serve kumara chips, greens and fish topped with yoghurt tartare and a wedge of lemon.

Nutritional Information

Energy 1773 kj
424 kcal
Protein 40.3g
Carbohydrate 27.3g
Fat 15.4g