Peri Peri Crusted Fish with Kumara and Smashed Peas

Peri Peri Crusted Fish with Kumara and Smashed Peas

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, August 9, 2015.
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Fish fillets crumbed with a peri peri crust, served with smashed peas and kumara.

Ingredients

KUMARA AND PERI PERI CRUSTED FISH

  • 800 g red kumara, scrubbed and diced 2cm
  • 1/4 cup flour seasoned with 1/2 teaspoon salt
  • 2 eggs, beaten
  • 1.5 cups peri peri crust
  • 600 g fish fillets
  • 1-2 tablespoons oil (e.g. canola, sunflower, grapeseed)

SMASHED PEAS

  • 1/2 cup chicken stock or water
  • 1/2 bag frozen peas, defrosted
  • 3 tablespoons mayonnaise
  • Juice of a lemon

TO SERVE

  • 2 tomatoes, halved and sliced
  • 1/2 lemon, cut into wedges

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss kumara with a drizzle of olive oil on prepared tray and season with salt and pepper. Roast for 19–20 minutes or until tender and golden.
  3. While kumara is cooking, prepare rest of the meal. Place seasoned flour, eggs and peri peri crust in separate bowls. Pat fish dry with paper towels and remove any remaining scales or bones. Coat each piece of fish in flour (shaking off any excess), then egg, and lastly peri peri crust. Set aside on a clean, dry, plate.
  4. Bring stock/water to the boil in a small pot on high heat. Add peas and cook for 3–4 minutes until soft then drain. Return to pot and roughly mash. Fold through mayonnaise and lemon juice and season with salt and pepper. Set aside and keep warm.
  5. Heat oil in a large fry-pan on medium heat. Fry fish, in batches, for 2 minutes each side, depending on thickness, until golden and just cooked through. Add more oil as needed.
  6. Divide kumara and tomatoes between plates and serve tomatoes to the side. Top with fish and a dollop of smashed peas. Squeeze over lemon juice just before eating.

Nutritional Information

Energy 2453 kj
586 kcal
Protein 32.1g
Carbohydrate 67.3g
Fat 19.5g