Crumbed Fish with Kumara chips and Pea-feta Crush

Crumbed Fish with Kumara chips and Pea-feta Crush

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, March 3, 2019.
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Ingredients

Chips

  • 200g kumara, cut into chips
  • 1 carrot, cut into chips

Fish

  • ½ egg, whisked
  • 1 pack wholemeal breadcrumbs
  • 1 pack market fish, patted dry and large fillets cut in half

Pea-feta Crush

  • ½ cup frozen peas
  • ½ broccoli, florets and stalk diced 2cm
  • 1 Tbsp feta cheese, crumbled
  • ½ bunch mint, chopped
  • ½ pack baby spinach, roughly chopped

To Serve

  • 2 Tbsp lite tartare sauce

Steps

  1. Preheat oven to 230�C. Bring a pot of hot salted water to the boil.
  2. Prep & cook chips. Toss kumara, carrot and ½ tsp oil on a lined tray and season. Bake for 25 minutes, turning once, until tender.
  3. Prep fish. Place egg in a bowl and breadcrumbs in another. Dip fish into egg, shaking off excess, then add to breadcrumbs and coat. Season.
  4. Prep pea-feta crush.
  5. Cook fish. Once chips have 10 minutes cook time remaining, heat ½ tsp oil in a non-stick fry-pan on medium heat. Cook fish for about 2 minutes each side, until cooked through.
  6. Cook pea-feta crush. Cook peas and broccoli in pot of boiling water for 5-6 minutes, until tender. Drain well and return to pot and crush with a potato masher. Fold through feta, mint and spinach. Season.
  7. Serve chips and pea-feta crush topped with fish and drizzle over tartare sauce.

Nutritional Information

Energy 1821 kj
435 kcal
Protein 42.5g
Carbohydrate 31.3g
Fat 14.0g