Crunchy Roast Fish with Gremolata
Ready in 30 minutes
• Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, November 5, 2017.
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, November 5, 2017.
Keep an eye on the fish as breadcrumbs can colour quickly!
Ingredients
Veggies
- 150g potatoes, thinly sliced 0.5cm
- ¼ red onion, thinly sliced
- ½ courgette, thinly sliced 0.5cm
- 1 clove garlic, thinly sliced
- 1 teaspoon melted butter
- ½ punnet cherry tomatoes, cut in half
- ½ bag baby spinach leaves
Crunchy Roast Fish
- 150g fish fillets
- Zest of ½ lemon
- ¼ cup panko breadcrumbs
To Serve
- 1-2 tablespoons gremolata
Steps
-
Preheat oven to 220°C. Line an oven tray with baking paper. Toss potatoes, onion, courgette, garlic and butter on prepared tray. Drizzle with olive oil and season with salt and pepper. Roast for about 15 minutes until starting to colour and crisp up.
-
When potatoes have 7 minutes cook time remaining, add cherry tomatoes and cook for a further 7 minutes until softened.
-
Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and season with salt.
-
Remove veggies from oven, top with fish fillets, sprinkle fish with lemon zest and breadcrumbs and cook for about 7 minutes until fish is cooked through and breadcrumbs are crispy.
-
Remove fish from tray, toss spinach through veggies, allow to wilt slightly and season to taste.
-
To serve, place veggies on a plate, top with crunchy roast fish and dollop gremolata on side or on top of the fish.
Nutritional Information
| Energy |
1722 kj 412 kcal |
|---|---|
| Protein | 40.7g |
| Carbohydrate | 43.4g |
| Fat | 12.0g |