Spanish Crumbed Fish with Patatas Bravas & Aioli

Spanish Crumbed Fish with Patatas Bravas & Aioli

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Choice (3 Nights For 2) on Sunday, June 14, 2020.
Order Now
Order Now

Ingredients

Patatas Bravas

  • 400g potatoes, diced 1cm
  • 1/2 piece cauliflower, roughly chopped
  • 2 garlic clove, minced
  • 1 pack Spanish spices
  • 1 drizzle of oil
  • 100g roasted capsicum, sliced
  • 50g baby spinach

Fish

  • 300g market fish
  • 1 Tbsp plain flour
  • 1 egg, whisked
  • 1 pack Mediterranean panko
  • 1 drizzle of oil

To Serve

  • 1 pack olives
  • 2 pack Spanish aioli

Steps

  1. Before you start. Preheat oven to 220°C (or 200°C fan bake).
  2. Prep patatas bravas. Prep potatoes, cauliflower and garlic.
  3. Cook potatoes & cauliflower. Toss potatoes, cauliflower, garlic and Spanish spices and oil on a lined oven tray. Season with salt and pepper and roast for about 30 minutes, until tender and golden.
  4. Prep fish. Pat fish dry and cut any larger fillets in half. Season with salt and add to a bowl, along with flour and toss to coat. Add egg to same bowl. Split the yolk and toss to coat fish. Place Mediterranean panko in a second bowl. Place fish into the crumbs, turn to coat each piece well and place on a plate/tray.
  5. Cook fish. When potatoes have about 10 minutes cook time remaining, heat oil in a fry-pan on medium heat. Cook fish for about 3 minutes each side or until cooked through and golden.
  6. To finish. Add capsicum and spinach to tray with cooked veggies and toss to combine.
  7. Serve. Patatas bravas topped with fish, olives and a dollop of Spanish aioli.

Nutritional Information

Energy 2603 kj
622 kcal
Protein 46.2g
Carbohydrate 57.2g
Fat 20.6g