Crumbed Fish with Veggie Chips and Hollandaise

Crumbed Fish with Veggie Chips and Hollandaise

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, May 13, 2018.
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Keep fish and crumb separate on the tray before grilling for those fussy little foodies.

Ingredients

Veggie Chips

  • 600g baby kumara
  • 1 carrot
  • 1 parsnip

Crumbed Fish

  • 450g market fish
  • 1 courgette
  • ½ cup grated cheese
  • ½ bag baby spinach
  • 50g panko breadcrumbs
  • 1 Tbsp butter
  • ¼ tsp salt
  • Zest of ½ lemon

To Serve

  • 100g Hollandaise sauce (optional, adults)
  • Tomato sauce or mayonnaise

Steps

  1. Preheat oven to 220°C. Line two oven trays with baking paper. Cut kumara into 1cm wedges and cut carrot and parsnip into 1cm chips.
  2. Toss veggies on first prepared tray with a little oil and season. Roast for 20-25 minutes, until golden and tender
  3. While veggies are roasting, pat fish dry and remove any remaining scales or bones. Cut into 3-4cm pieces. Season and place on second prepared tray with about a 2cm gap between pieces.
  4. Grate courgette and roughly chop spinach (if using). Place all in a medium bowl, along with breadcrumbs, butter, salt and lemon zest. Mix well to combine and scatter crumb evenly over tray, on top and around fish.
  5. When chips have 10 minutes cook time remaining, bake fish (on rack above chips) for 6 minutes to begin. After 6 minutes cook time, turn oven to high grill and grill fish for 2-3 minutes, until crumb is golden and fish is cooked through. Keep an eye on the crumb so it doesn’t burn.
  6. To serve, divide veggie chips and crumbed fish between plates. Serve with Hollandaise sauce for the adults, and tomato sauce or mayo for the kids.

Nutritional Information

Energy 2160 kj
516 kcal
Protein 29.0g
Carbohydrate 47.3g
Fat 26.0g