Quick Crumbed Fish & Cheesy Roast Potatoes
with Cherry Tomato 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 sweet cherry tomato salad adds the perfect finishing touches, meaning that you won’t be needing that takeaway menu anymore. This recipe is under 650kcal per serving.
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk)
280 g
Crumbed Basa
(Contains: Fish, Gluten, Soy, Wheat)
2
Potato
1 packet
Smokey Aioli
(Contains: Eggs May be present: Milk.)
1
Snacking Tomatoes
1 packet
Spinach & Rocket Mix
Not included in your delivery
1 drizzle
olive oil
1 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 Cheddar
cheese and bake until golden and crisp, 5 minutes.
TIP: If your oven tray is crowded, divide 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, halve snacking tomatoes.
• In a medium bowl, combine a drizzle of white wine vinegar and olive oil.
Season with salt and pepper, then add tomatoes and spinach & rocket mix.
Toss to coat.
Little cooks: Take the lead by tossing the salad!
• Divide crumbed fish, cheesy roast potatoes and cherry tomato salad
between plates.
• Serve with a dollop of smokey aioli. Enjoy!
Little cooks: Add the finishing touch by dolloping on the smokey aioli!
