Easy Double Crumbed Fish & Parmesan Potato Chunks
with Salad & Smokey Aioli- Milk
- Gluten
- Fish
- Soy
- Wheat
- Eggs
- Milk
- May contain traces of allergens
It’s a classic, it’s a favourite for all, it’s the answer to your cravings, a steaming plate of fish and potato chunks. A must-have side of cheesy potato and fresh salad adds the perfect finishing touches, meaning that you won’t be needing that takeaway menu anymore.
Ingredients
2
Potato
1 packet
Parmesan Cheese
(Contains: Milk;)
2 packet
crumbed basa
(Contains: Gluten, Fish, Soy, Wheat;)
1 packet
baby spinach leaves
2
Baby Capsicum
1
tomato
1 packet
smokey aioli
(Contains: Eggs; May be present: Milk.)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until just tender, 20-25 minutes. • In the last 5 minutes of cook time, remove from oven, sprinkle with Parmesan cheese and bake until golden and crisp, 5 minutes.
TIP: If your oven tray is crowded, divide between two trays TIP: If your tray is getting crowded, divide the potato between two trays!
• When potatoes have 10 minutes reamining, 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 mins each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.
• While the fish is cooking, thinly slice tomato into wedges. • Thinly slice baby capsicum • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add tomato, capsicum and baby spinach leaves. Toss to coat.
Little cooks: Take the lead by tossing the salad!
• Divide crumbed fish, Parmesan potato chunks and salad between plates. • Serve with smokey aioli. Enjoy!
