Crumbed Grenadier

Name: Crumbed Grenadier with Chunky Chips & Garden Salad
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: 400 g potatoes; 1 tbs olive oil; ½ bunch parsley; ½ lemon; 1 tsp Dijon mustard; 1 bag mixed salad leaves; 1 cucumber; 1 cup panko breadcrumbs; 1 egg; 2 fillet Grenadier Fish

with Chunky Chips & Garden Salad

3.5(1.5K)

Julian PaunczUpdated on June 01, 2025

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Calories

:

2410 kcal

Protein

:

35g protein

Preparation Time

:

35 minutes

Difficulty

:

Medium

Allergens:

Gluten
Wheat
Eggs
Fish
Soy
May contain traces of allergens

Ah, crumbed fish with thick, chunky cut chips - is there anything better? Your oven baked chips will take a little while in the oven, but the rest of this supper is whipped up in a matter of moments. After whipping up a salad with a vinagrette and cooking your crispy fish fillets, there’s nothing left to do but sit back and relax!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

400 g

potatoes

½ bunch

parsley

½

lemon

1 tsp

Dijon mustard

1 bag

mixed salad leaves

1

cucumber

1 cup

panko breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

2 fillet

Grenadier Fish

(Contains: Fish;)

Not included in your delivery

1 tbs

olive oil

1

egg

(Contains: Eggs;)

Nutritional Values

per serving

Calories2410 kcal

Fat26.8 g

of which saturates4.1 g

Carbohydrate45.5 g

of which sugars3.2 g

Protein35 g

Sodium232 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Zester

•Baking Paper

•Baking Tray

•Salad Bowl

•Bowl

Cooking Steps

PDF

1

Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, cut the potatoes into 1 cm thick wedges (unpeeled). Finely chop the parsley and dice the cucumber. Zest and juice the lemon, wash the mixed salad leaves and lightly beat the egg.

2

Toss the potato in half of the olive oil and place in a single layer on a lined oven tray. Season generously with salt and pepper. Cook in the oven for 30-35 minutes or until golden and tender. Remove from the oven and toss with half of the parsley.

3

In a medium bowl, combine the remaining olive oil, lemon juice and Dijon mustard. Add the mixed salad leaves and cucumber and toss to coat well. Set aside.

4

Meanwhile, combine the panko breadcrumbs, lemon zest and the remaining parsley in a shallow bowl. Season with salt and pepper. Place the egg in a separate shallow bowl. Season the grenadier fish fillets with salt and pepper and then dip into the egg, letting the excess egg drip back into the bowl. Transfer the fish to the breadcrumb mixture and coat well. Place on a second lined oven tray.

5

Brush or spray the crumbed fish fillets with a little olive oil. Add to the oven in the last 10 minutes of the potato cooking time, or until golden.

6

To serve, divide the golden chips and crumbed fish between plates. Serve with the dressed garden salad.