Crumbed Fish & Herby Sweet Potato Wedges
with Creamy Ranch Salad- Gluten
- Fish
- Soy
- Wheat
- Eggs
- Milk
It’s fish and wedges, but all jazzed up. Quick cooking crumbed basa is perfect for when you're short on time and tastes even better when served with a ranch salad. Oh, and the best bit about this fish dish?– no seagulls to steal your sweet potato wedges!
Ingredients
2
Sweet Potato
1 sachet
Garlic & Herb Seasoning
1 packet
crumbed basa
(Contains: Gluten, Fish, Soy, Wheat;)
1
apple
1
cucumber
1 packet
mixed salad leaves
½ packet
ranch dressing
(Contains: Eggs, Milk;)
1 packet
garlic aioli
(Contains: Eggs;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place sweet potato on a lined oven tray. Sprinkle with garlic & herb seasoning, drizzle with olive oil and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• When the wedges have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook crumbed basa until golden and cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate.
• While fish is cooking, thinly slice apple into wedges. • Slice cucumber into rounds. • Combine apple, cucumber and mixed salad leaves in a medium bowl. • Add ranch dressing (see ingredients), tossing to coat. Season to taste.
Little cooks: Take the lead by tossing the salad!
• Divide crumbed fish, herby sweet potato wedges and salad between plates. Serve with garlic aioli. Enjoy!
