Macadamia Crusted Fish with Dill Potatoes and Pear Salad

Macadamia Crusted Fish with Dill Potatoes and Pear Salad

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, January 14, 2018.
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Leave some fish and potatoes plain for less adventurous kids.

Ingredients

Dill Potatoes

  • 600g potatoes, diced 2cm
  • 1 carrot, diced 1cm
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 tablespoons finely chopped dill (optional, adults)

Macadamia Crusted Fish

  • 450g fish fillets
  • 30g macadamia nuts
  • ½ cup panko breadcrumbs
  • 1 tablespoon olive oil
  • Zest and juice of ½ lemon

Pear Salad

  • 2 teaspoons olive oil
  • ¼ teaspoon honey
  • ¼ teaspoon GF mustard (e.g. Dijon, wholegrain)
  • 1 teaspoon GF vinegar (e.g. red wine, white wine)
  • ½ bag baby spinach
  • 1 pear
  • ½ telegraph cucumber

To Serve

  • ½ lemon, cut into wedges (optional, adults)

Steps

  1. Preheat oven to 220°C. Bring a medium pot of salted water to the boil. Line an oven tray with baking paper. Prepare potatoes, dill and lemon. Cook potatoes and carrot in pot of boiling water for12-15 minutes, until soft. Drain well, return to pot then add butter, oil and dill (if using) and lightly crush using a potato masher or back of a fork. Season to taste, cover and set aside.
  2. While potatoes cook, pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half, season with salt and place on prepared tray.
  3. Roughly chop macadamia nuts and place in a small bowl with breadcrumbs, olive oil and lemon zest and juice. Mix well.
  4. Top fish with crumb mixture and gently press down to adhere. Season with pepper (if desired). Bake for about 4 minutes, then turn oven to grill and cook a further 1-2 minutes, until fish is just cooked through and crumb is golden. Keep an eye on the crumb as it can colour up quickly.
  5. In a small bowl, mix olive oil, honey, mustard and vinegar together. Roughly chop spinach; thinly slice pear; cut cucumber in half lengthways then thinly slice on an angle. Add all to a large bowl and season. Toss with dressing just before serving.
  6. To serve, divide dill potatoes, macadamia crusted fish and pear salad between plates. Squeeze lemon over fish just before eating (if using).

Nutritional Information

Energy 1815 kj
434 kcal
Protein 26.4g
Carbohydrate 32.3g
Fat 23.6g