Lupin Crusted Fish & Low Carb Wedges with Minted Broccoli & Pea Mash

Cook Potato Wedges:

Preheat oven to 200°C. Cut the potatoes in half then into 1-2 cm wedges. Sprinkle with paprika and salt and enough olive oil to coat. Place potato wedges on a lined baking tray. Add to the top shelf of the oven and bake for 25 minutes. (Tip: Set timer for 5 minutes time to add the fish in step 2). Flip half way through, until crisp and golden.

Crumb & Bake Fish:

Meanwhile, zest lemon and cut into wedges. In a bowl, microwave 2 TBS butter in 15-second intervals until completely melted. Pat dry fish with paper towel. Combine lupin flakes and lemon zest in a large bowl (or plate). Season with salt and pepper. Brush the fish with melted butter and then press into the lupin flakes. Place fish on a lined baking tray, for the last 20 minutes. Cook until the crumb is golden and the fish is cooked through (Note: cooking time will vary depending on thickness of fillet).

Cook Broccoli & Peas:

Bring a pot of salted water to the boil. Cut broccoli into bite size florets. Add broccoli to the pot, reduce heat to low, cover and simmer, for 5 minutes until tender. Stir in peas and cook for another 2 minutes, drain well.

Finish Mash:

Pick mint leaves and roughly chop, discarding stems. Add remaining butter and chopped mint to the drained broccoli and peas. Season with salt and pepper. Using a potato masher or fork, mash to your desired consistency (we liked ours a little chunky).

You Plate It:

Divide potato wedges and fish between plates, alongside the broccoli/pea mash. Serve with tartare sauce and a lemon wedge on the side. Enjoy!