Double Crumbed Fish & Herby Sweet Potato Wedges
with Creamy Ranch Salad
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!
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Ingredients
2
Sweet Potato
1 sachet
Garlic & Herb Seasoning
2 packet
crumbed basa
(Contains Gluten, Fish, Soy, Wheat;)
1
apple
1
cucumber
1 packet
mixed salad leaves
½ packet
ranch dressing
(Contains Egg, Milk;)
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• 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.
TIP: Cook crumbed basa in batches for best results.
• 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!