Crumbed Fish & Veggie Tray Bake with Tartare Sauce

Crumbed Fish & Veggie Tray Bake with Tartare Sauce

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Winter Warmers (4 Nights For 4) on Sunday, July 8, 2018.
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We’re serving our winter warming twist on the classic takeaways, fish ‘n’ chips! Crumbed market fish fillets, kumara chips and a creamy tartare sauce will go down a treat with the whole family!

Ingredients

Tray Bake

  • 800g baby kumara
  • 2 carrots
  • 2 Tbsp lemon spice mix
  • ¼ tsp salt
  • ½ broccoli
  • 1 courgette
  • 600g market fish
  • 2 Tbsp mayonnaise
  • 1 cup panko breadcrumbs
  • Zest of ½ -1 lemon
  • 1 Tbsp tartare sauce
  • ½-1 Tbsp mild sweet chilli sauce

To Serve

  • 1 lemon (zested)
  • Remaining tartare sauce
  • Tomato sauce (optional)

Steps

  1. Preheat oven to 220°C. Line two large oven trays with baking paper. Cut kumara into 1cm wedges and carrots into 1cm x 4cm sticks. Toss with lemon spice mix, salt and a drizzle of oil on first prepared tray. Cook for about 25 minutes, until tender.
  2. Cut broccoli into small florets and dice stem 1cm. Dice courgette 2cm. When veggies have 8 minutes cook time remaining, add broccoli and courgette to tray with veggies and cook for remaining 8 minutes, until tender.
  3. Pat fish dry, remove any remaining scales and bones and cut any large pieces in half. Place on second prepared tray, season and spread over mayonnaise. Combine breadcrumbs and lemon zest in a small bowl. Top fish with crumbs and pat down to help stick.
  4. Bake fish, above veggies for 6-7 minutes, depending on thickness, or until just cooked through. Cut lemon into wedges.
  5. When veggies are cooked, add first measure of tartare sauce and sweet chilli sauce to tray with veggies, toss to coat and season.
  6. Divide veggies between plates and top with fish, a dollop of tartare sauce and a lemon wedge.

Nutritional Information

Energy 2555 kj
611 kcal
Protein 38.9g
Carbohydrate 63.3g
Fat 26.4g