Oregano Crumbed Fish with Greek Roast Potatoes & Feta

Oregano Crumbed Fish with Greek Roast Potatoes & Feta

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, February 20, 2022.
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This oregano crumbed fish puts a classic Greek meal on your table in just 35 minutes. This quick and easy dinner is served with our creamy aioli which is sure to delight all members of the family.

Ingredients

To Serve

  • 1 pack garlic aioli

Salad

  • 1 drizzle of olive oil
  • 1 Tbsp vinegar
  • 100g baby spinach
  • 50g feta cheese, crumbled
  • 3 tomato, diced
  • 1 telegraph cucumber, diced

Fish

  • 3/4 tsp salt
  • 1/2 pack Greek spices
  • 50g breadcrumbs
  • 600g market fish
  • 1 drizzle of oil

Potatoes

  • 1 drizzle of oil
  • 1/2 pack Greek spices
  • 800g potatoes, diced

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Dice potatoes and toss on a lined oven tray with first measure of Greek spices and oil. Cook for about 25 minutes, until golden and tender.
  3. Pat fish dry and remove any remaining scales or bones. Cut any larger pieces in half and place on a second lined oven tray. In a medium bowl, combine breadcrumbs, second measure of Greek spices, oil and salt. Season with pepper and mix well.
  4. Divide crumb mixture evenly between fish, pressing down to adhere. When potatoes have 8 minutes cook time remaining, cook fish on upper oven rack, for about 8 minutes, until just cooked through.
  5. Dice cucumber and tomato and crumble feta. Toss in a large bowl with spinach, vinegar and olive oil. Season to taste with salt and pepper.
  6. Potatoes and salad topped with fish and garlic aioli.

Nutritional Information

Energy 2201 kj
526 kcal
Protein 36.2g
Carbohydrate 37.0g
Fat 24.8g