Parmesan and Garlic Herb Crusted Snapper with Rainbow Chips

Preheat oven to 200C. Cut carrots into batons. Cut potatoes and beetroot into chips, similar size to the carrots. Mix breadcrumbs, parmesan and half the garlic Italian herbs together. Toss rocket in balsamic dressing and season with salt and pepper.

Place beetroot, potato and carrots in a large bowl and toss in a drizzle of oil, remaining garlic Italian herbs, and season with salt and pepper. Spread the rainbow chips in a single layer onto a lined baking tray. Bake in for 30 minutes, turning halfway to ensure the chips cook on evenly both sides.

Lay out 3 shallow bowls or plates. Add flour to one bowl, breadcrumb mix to another and a beaten egg with a 1 tbsp water to the third bowl. Pat the snapper dry and then coat in the flour, egg and breadcrumb, shaking off excess in between each bowl. Season each crumbed fillet with salt and pepper.

Coat the bottom of a frying pan with 2cm of oil. Heat pan over a medium high heat. When the oil is hot place crumbed fish in the pan. Cook each side for 2-3 minutes. The thickness of the fish will determine cooking time.

Divide rainbow chips, parmesan and garlic herb crumbed snapper fillets and rocket tossed in balsamic dressing between serving plates. Serve with a generous dollop of tartare sauce. Enjoy!

Preheat oven to 200C. Cut carrots into batons. Cut potatoes and beetroot into chips, similar size to the carrots. Mix breadcrumbs, parmesan and half the garlic Italian herbs together. Toss rocket in balsamic dressing and season with salt and pepper.

Place beetroot, potato and carrots in a large bowl and toss in a drizzle of oil, remaining garlic Italian herbs, and season with salt and pepper. Spread the rainbow chips in a single layer onto a lined baking tray. Bake in for 30 minutes, turning halfway to ensure the chips cook on evenly both sides.

Lay out 3 shallow bowls or plates. Add flour to one bowl, breadcrumb mix to another and a beaten egg with a 1 tbsp water to the third bowl. Pat the snapper dry and then coat in the flour, egg and breadcrumb, shaking off excess in between each bowl. Season each crumbed fillet with salt and pepper.

Coat the bottom of a frying pan with 2cm of oil. Heat pan over a medium high heat. When the oil is hot place crumbed fish in the pan. Cook each side for 2-3 minutes. The thickness of the fish will determine cooking time.

Divide rainbow chips, parmesan and garlic herb crumbed snapper fillets and rocket tossed in balsamic dressing between serving plates. Serve with a generous dollop of tartare sauce. Enjoy!

Preheat oven to 200C. Cut carrots into batons. Cut potatoes and beetroot into chips, similar size to the carrots. Mix breadcrumbs, parmesan and half the garlic Italian herbs together. Toss rocket in balsamic dressing and season with salt and pepper.

Place beetroot, potato and carrots in a large bowl and toss in a drizzle of oil, remaining garlic Italian herbs, and season with salt and pepper. Spread the rainbow chips in a single layer onto a lined baking tray. Bake in for 30 minutes, turning halfway to ensure the chips cook on evenly both sides.

Lay out 3 shallow bowls or plates. Add flour to one bowl, breadcrumb mix to another and a beaten egg with a 1 tbsp water to the third bowl. Pat the snapper dry and then coat in the flour, egg and breadcrumb, shaking off excess in between each bowl. Season each crumbed fillet with salt and pepper.

Coat the bottom of a frying pan with 2cm of oil. Heat pan over a medium high heat. When the oil is hot place crumbed fish in the pan. Cook each side for 2-3 minutes. The thickness of the fish will determine cooking time.

Divide rainbow chips, parmesan and garlic herb crumbed snapper fillets and rocket tossed in balsamic dressing between serving plates. Serve with a generous dollop of tartare sauce. Enjoy!

Preheat oven to 200C. Cut carrots into batons. Cut potatoes and beetroot into chips, similar size to the carrots. Mix breadcrumbs, parmesan and half the garlic Italian herbs together. Toss rocket in balsamic dressing and season with salt and pepper.

Place beetroot, potato and carrots in a large bowl and toss in a drizzle of oil, remaining garlic Italian herbs, and season with salt and pepper. Spread the rainbow chips in a single layer onto a lined baking tray. Bake in for 30 minutes, turning halfway to ensure the chips cook on evenly both sides.

Lay out 3 shallow bowls or plates. Add flour to one bowl, breadcrumb mix to another and a beaten egg with a 1 tbsp water to the third bowl. Pat the snapper dry and then coat in the flour, egg and breadcrumb, shaking off excess in between each bowl. Season each crumbed fillet with salt and pepper.

Coat the bottom of a frying pan with 2cm of oil. Heat pan over a medium high heat. When the oil is hot place crumbed fish in the pan. Cook each side for 2-3 minutes. The thickness of the fish will determine cooking time.

Divide rainbow chips, parmesan and garlic herb crumbed snapper fillets and rocket tossed in balsamic dressing between serving plates. Serve with a generous dollop of tartare sauce. Enjoy!

Preheat oven to 200C. Cut carrots into batons. Cut potatoes and beetroot into chips, similar size to the carrots. Mix breadcrumbs, parmesan and half the garlic Italian herbs together. Toss rocket in balsamic dressing and season with salt and pepper.

Place beetroot, potato and carrots in a large bowl and toss in a drizzle of oil, remaining garlic Italian herbs, and season with salt and pepper. Spread the rainbow chips in a single layer onto a lined baking tray. Bake in for 30 minutes, turning halfway to ensure the chips cook on evenly both sides.

Lay out 3 shallow bowls or plates. Add flour to one bowl, breadcrumb mix to another and a beaten egg with a 1 tbsp water to the third bowl. Pat the snapper dry and then coat in the flour, egg and breadcrumb, shaking off excess in between each bowl. Season each crumbed fillet with salt and pepper.

Coat the bottom of a frying pan with 2cm of oil. Heat pan over a medium high heat. When the oil is hot place crumbed fish in the pan. Cook each side for 2-3 minutes. The thickness of the fish will determine cooking time.

Divide rainbow chips, parmesan and garlic herb crumbed snapper fillets and rocket tossed in balsamic dressing between serving plates. Serve with a generous dollop of tartare sauce. Enjoy!

Preheat oven to 200C. Cut carrots into batons. Cut potatoes and beetroot into chips, similar size to the carrots. Mix breadcrumbs, parmesan and half the garlic Italian herbs together. Toss rocket in balsamic dressing and season with salt and pepper.

Place beetroot, potato and carrots in a large bowl and toss in a drizzle of oil, remaining garlic Italian herbs, and season with salt and pepper. Spread the rainbow chips in a single layer onto a lined baking tray. Bake in for 30 minutes, turning halfway to ensure the chips cook on evenly both sides.

Lay out 3 shallow bowls or plates. Add flour to one bowl, breadcrumb mix to another and a beaten egg with a 1 tbsp water to the third bowl. Pat the snapper dry and then coat in the flour, egg and breadcrumb, shaking off excess in between each bowl. Season each crumbed fillet with salt and pepper.

Coat the bottom of a frying pan with 2cm of oil. Heat pan over a medium high heat. When the oil is hot place crumbed fish in the pan. Cook each side for 2-3 minutes. The thickness of the fish will determine cooking time.

Divide rainbow chips, parmesan and garlic herb crumbed snapper fillets and rocket tossed in balsamic dressing between serving plates. Serve with a generous dollop of tartare sauce. Enjoy!