Crumbed Fish with Wedges and Hollandaise

Crumbed Fish with Wedges and Hollandaise

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, March 4, 2018.
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Veggies can be cooked and kept separate for fussy foodies.

Ingredients

Wedges

  • 600g baby potatoes, cut into 1-2cm wedges
  • 1 teaspoon potato spice mix

Crumbed Fish

  • 450g fish fillets
  • ¼ cup flour
  • ½ teaspoon salt
  • 1 egg
  • 3 tablespoons milk
  • 100g panko breadcrumbs

Veggies

  • 1 corn cob, cut into 4
  • 1 carrot, cut into 1cm rounds
  • 2 cups frozen peas
  • 1 teaspoon salt
  • 1 tablespoon olive oil

To Serve

  • 1 pottle Hollandaise

Steps

  1. Preheat oven to 230°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil. Prepare potatoes and broccoli. Toss potatoes with a drizzle of oil and potato spice mix on prepared tray. Season and bake for 25–30 minutes, until golden and tender. Turn once during cooking.
  2. Pat fish dry and cut into strips, about 2 x 8cm. Mix flour and salt in a shallow bowl, whisk egg and milk in another bowl, place breadcrumbs in a third bowl. Coat each piece of fish, first in flour, then egg, then breadcrumbs, shaking off excess as you go. Set aside.
  3. Cook sweetcorn, carrots and peas in pot of boiling water for 5 minutes, until tender.
  4. Drain veggies and return to pot with salt and olive oil. Toss gently and cover to keep warm.
  5. Heat a drizzle of oil in a large fry-pan (preferably nonstick) on medium-high heat. Cook fish, in batches, for 1–2 minutes each side (depending on thickness), until golden and cooked through. Add more oil as needed.
  6. To serve, divide wedges, crumbed fish and veggies between plates. Serve with a dollop of Hollandaise sauce on the side.

Nutritional Information

Energy 1988 kj
475 kcal
Protein 35.1g
Carbohydrate 46.8g
Fat 22.2g