Healthy Crumbed Hoki
with Chips & Garden Salad- Gluten
- Wheat
- Eggs
- Milk
- Fish
- Soy
- May contain traces of allergens
Ah, crumbed fish with thick, chunky cut chips – is there anything better? Your oven-baked chips will take a little while in the oven, but the rest of this supper is whipped up in a matter of moments. After fixing a salad with a vinaigrette and cooking your crispy fish fillets, there’s nothing left to do but sit back and relax!
Ingredients
1 kg
potatoes
½ bunch
parsley
1
lemon
2 tsp
Dijon mustard
1 bag
mixed salad leaves
1
cucumber
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 tub
aioli
(Contains: Eggs, Milk;)
3 fillet
Hoki
(Contains: Fish;)
Not included in your delivery
2 tbs
olive oil
1
egg
(Contains: Eggs;)
1 tbs
water
Utensils
Cooking Steps
Preheat the oven to 220ºC/200ºC fan-forced. To prepare the ingredients, cut the potatoes into 1 cm thick wedges (unpeeled). Finely chop the parsley, and zest and juice the lemon. Wash the mixed salad leaves. Dice the cucumber, lightly beat the egg, and slice the hoki crossways.
Toss the potato in half of the olive oil and place in a single layer on a lined oven tray. Season generously with salt and pepper. Cook in the oven for 30-35 minutes, or until golden and tender. Remove from the oven and toss with half of the parsley.
In a medium bowl combine the remaining olive oil, lemon juice and Dijon mustard. Add the mixed salad leaves and cucumber and toss to coat well. Set aside.
Meanwhile, combine the panko breadcrumbs, lemon zest and the remaining parsley in a shallow bowl. Season with salt and pepper. Place the egg and water in a separate shallow bowl. Season the hoki fillets with salt and pepper and then dip into the egg, letting the excess egg drip back into the bowl. Transfer the fish to the breadcrumb mixture and coat well. Place on a second lined oven tray.
Brush or spray the crumbed fish fillets with a little olive oil. Add to the oven in the last 10 minutes of the potato cooking time, or until golden.
To serve, divide the golden chips and crumbed fish between plates. Serve with the dressed garden salad and aioli.
