Lemon and Caper Crumbed Fish with potato Salad

Lemon and Caper Crumbed Fish with potato Salad

Ready in 20 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, August 13, 2017.
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Ingredients

POTATO SALAD

  • 150g baby potatoes, diced 1cm
  • 2 tablespoons sour cream
  • 2 teaspoons caper mayonnaise
  • ½ tomato, diced 1cm
  • 1-2 tablespoons finely diced red onion
  • ½ courgette, grated
  • 1 handful rocket leaves

LEMON AND CAPER CRUMBED FISH

  • 150g fish fillets
  • 1 tablespoon caper mayonnaise
  • Zest of ½ lemon
  • 3 tablespoons panko breadcrumbs

TO SERVE

  • 1-2 tablespoons grated ricotta salata cheese
  • ½ lemon, cut into wedges

Steps

  1. oven to 230°C. Line an oven tray with baking paper
  2. Toss potatoes on prepared tray with a drizzle of oil. Season with salt and pepper and roast for about 15 minutes, until tender.
  3. Pat fish dry with paper towels and remove any remaining scales or bones. Place on a clean plate, season with salt and use the back of a spoon to evenly spread second measure of caper mayonnaise over fish. In a small bowl, mix lemon zest through breadcrumbs, then sprinkle evenly over top of fish.
  4. When potatoes have 5 minutes cook time remaining, place fish on tray next to potatoes (use a fish slice to help with this) and toss potatoes. Return fish and potatoes to oven and cook for about 5 minutes (depending on thickness), until just cooked through.
  5. Combine sour cream, first measure of caper mayonnaise, tomato and onion together in a medium bowl.
  6. Add cooked potatoes to sour cream mixture, along with courgette and rocket. Season to taste with salt and pepper and mix to combine.
  7. place potato salad onto a plate and top with lemon and caper crumbed fish. Sprinkle over ricotta and serve a lemon wedge on the side for squeezing

Nutritional Information

Energy 2606 kj
623 kcal
Protein 42.5g
Carbohydrate 37.9g
Fat 36.7g