Oven Baked Fish and Chips with a Parmesan Crumb, Veg & Tartare Sauce
- Prep time: 35 minutes
- Calories: 630
- 3 of Red Potatoes
- 3⁄4 Cup of Panko Bread Crumbs
- 1 of Lemon
- 1 Small Bunch of Flatleaf Parsley
- 3 Tbsp of Parmesan (Finely Grated)
- 1⁄3 Cup of Plain Flour
- 2 of Fish Fillets
- 1⁄3 Cup of Tartare Sauce
- 1 Bunch of Broccolini
- 1 of Egg (pantry)
Roast Potatoes:Preheat oven to 200°C. Line 2 baking trays with baking paper. Cut the potatoes in half then into 1-2 cm wedges. Place potato wedges on one of the prepared trays. Drizzle with oil. Sprinkle with salt. Add to the top shelf of the oven and bake for 25 minutes, flipping half way through, until crisp and golden.
Prepare Ingredients:Zest the lemon, then quarter. Chop the parsley leaves, discarding stems. Combine breadcrumbs, lemon zest, half the parsley and parmesan in a large bowl (or plate). Whisk egg in a large bowl. Place flour in a large bowl (or plate).
Crumb Fish:Pat dry fish with a paper towel. Season with salt and pepper. Dust fish with flour, dip in egg and coat in breadcrumb mixture. Place on the prepared tray and bake the fish along with the wedges for the last 20 minutes until the crumb is golden and fish is cooked through.
Cook Broccolini:With 5-10 minutes roasting time left, bring a pot of water and a pinch of salt to boil over high heat. When water is boiling, add broccolini and cook until bright green, about 2 minutes. Drain thoroughly.
You Plate It:Divide fish, broccolini and wedges among plates. Serve with a dollop of tartare sauce. Enjoy!