Lemon Crusted Fish with Roasted Vege and Tartare Hollandaise

Lemon Crusted Fish with Roasted Vege and Tartare Hollandaise

Ready in 30 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, July 29, 2018.
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Ingredients

Roasted Vegetables

  • 150g potatoes
  • ½ carrot *
  • ½ courgette *
  • 1 baby bok choy

Fish

  • 150g market fish
  • 2 Tbsp panko breadcrumbs
  • 1 tsp olive oil
  • 1 tsp lemon spice
  • 1-2 tsp mayonnaise

To Serve

  • 1 Tbsp tartare Hollandaise
  • 1 spring onion *

Steps

  1. Prep and cook vegetables Preheat oven to 220°C. Dice potatoes and carrot 1-2cm. Toss on a lined oven tray with a drizzle of oil and season. Roast for an initial 17 minutes.
  2. Prep more vegetables Slice courgette 0.5cm, thinly slice bok choy and spring onion. Set all aside.
  3. Prep fish Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half and season with salt. In a small bowl, combine panko, oil and lemon spice. Set aside.
  4. Add to oven tray After vegetables have cooked for 17 minutes, remove from oven. Add courgette and bok choy to vegetables, then toss and move to one side of tray. Add fish to tray and brush with mayonnaise. Sprinkle over panko mixture and press lightly, to stick.
  5. Cook fish and vegetables Return tray to oven and cook for about 5 minutes (depending on thickness), until vegetables are tender, fish crust is crispy and fish is just cooked through.
  6. To serve Spoon vegetables onto plate, top with fish, drizzle with Hollandaise and sprinkle over spring onion.