Double Fin-Tastic Crumbed Fish
with Zucchini Scales, Fries & Salad
- Wheat
- Gluten
- Soy
- Fish
- Eggs
- Wheat
- Gluten
- May contain traces of allergens
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! We're taking things under the sea and require the very best little cooks to help plate up this crumbed fish. With some zucchini scales, tomato fins and a tartare sauce face, this fish will look just as good as it tastes!
Ingredients
2
Potato
1
Zucchini
1
Tomato
2 clove
Garlic
2 packet
Crumbed Basa
(Contains: Wheat, Gluten, Soy, Fish)
1 sachet
Chicken Salt
(Contains: Soy May be present: Wheat, Gluten.)
1 packet
Mixed Salad Leaves
1 packet
Balsamic Vinaigrette Dressing
1 packet
Tartare Sauce
(Contains: Eggs)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place the fries on a lined oven tray. Drizzle with olive oil and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, thinly slice zucchini into half-moons. • Thinly slice tomato into wedges. • Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook zucchini, until tender, 4-5 minutes. • Reduce heat to medium then add garlic and cook until fragrant, 1 minute. Transfer to a bowl. Season and allow to cool slightly.
• 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. Season with a pinch of chicken salt (reserving the remainder for fries).
Little cooks: Help sprinkle over the chicken salt! TIP: Cook fish in batches if your pan is getting crowded!
• In a medium bowl, combine mixed salad leaves and balsamic vinaigrette dressing. Toss to combine.
Little cooks: Take the lead by tossing the salad!
• To tray with fries, sprinkle over remaining chicken salt and toss to coat. • Divide crumbed fish, fries and salad between plates. • Assemble zucchini half-moons as scales and tomato wedges as fins for the fish. • Cut off one corner of the tartare sauce packet and draw a face on the fish. Enjoy!
Little cooks: Take the lead by assembling the fish!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers found the crumbed fish really nice and enjoyable to eat.
- Ease of prep: The dish was fun to prepare, with kids enjoying the creative fish presentation.
- Portions: Servings of the crumbed fish were generously sized.
- Suggestions: Consider cooking the zucchini longer for more flavour, as some found it mainly decorative.
