Easy Crumbed Fish & Cheesy Roast Potatoes
with Sweet Capsicum Salad & Smokey Aioli
- Milk
- Fish
- Gluten
- 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. *This recipe is under 650kcal per serving.* *We’ve replaced the potato in this recipe with sweet potato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Cheddar Cheese
(Contains: Milk;)
280 g
Crumbed Basa
(Contains: Fish, Gluten, Soy, Wheat;)
2
Capsicum
2
Potato
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
1
Tomato
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet 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 the sweet potato between two trays!
• When potatoes 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 the fish is cooking, thinly slice tomato into wedges. • Thinly slice crunchino • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add tomato, crunchino and baby spinach leaves. Toss to coat. Little cooks: Take the lead by tossing the salad!
• Divide crumbed fish, Parmesan sweet potato chunks and salad between plates. • Serve with smokey aioli. Enjoy!
