Crunchy Roast Fish with Gremolata

Crunchy Roast Fish with Gremolata

Ready in 35 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, December 23, 2018.
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Ingredients

Vegetables

  • 150g potatoes
  • 1 courgette
  • ¼ red onion *
  • 2 vine tomatoes *
  • ½ bag baby spinach *

Fish

  • 150g market fish
  • Zest of ½ lemon *
  • ¼ cup panko breadcrumbs *

To Serve

  • 40g gremolata

Steps

  1. Cook vegetables Preheat oven to 220°C. Slice potatoes and courgette 0.5cm and thinly slice onion. Toss on a lined oven tray with a drizzle of oil and roast for about 15 minutes, until starting to colour and crisp up.
  2. Prep fish Pat fish dry and remove any scales or bones. Cut larger fillets in half and season with salt. Sprinkle fish with lemon zest and breadcrumbs. Quarter tomatoes.
  3. Cook fish After 15 minutes cook time, remove veggies from oven, top with fish fillets and add tomatoes to tray. Cook for a further 7 minutes, until fish is cooked through and breadcrumbs are crispy.
  4. Finish vegetables Remove fish from tray, toss spinach through veggies, allow to wilt slightly and season to taste.
  5. Serve veggies topped with crunchy roast fish and a dollop of gremolata.

Nutritional Information

Energy 2021 kj
483 kcal
Protein 42.6g
Carbohydrate 47.9g
Fat 17.0g