Crumbed Fish & Chip Bake
August 25, 2021
Categories: Sweet Potato/Yam, Oven Bake, Gluten-Free, Zucchini, more
"From our weekday newspaper The West Australian."
- Serving Size: 1 (526.9 g)
- Calories 465.1
- Total Fat - 21.9 g
- Saturated Fat - 4.5 g
- Cholesterol - 54 mg
- Sodium - 285.8 mg
- Total Carbohydrate - 44.5 g
- Dietary Fiber - 9.1 g
- Sugars - 9.3 g
- Protein - 29.8 g
- Calcium - 310.1 mg
- Iron - 7.5 mg
- Vitamin C - 119.9 mg
- Thiamin - 0.2 mg
Step by Step Method
In a bowl, toss sweet potato and zucchini in 1 tablespoon of the oil.
Cut 2 lemons into wedges and arrange sweet potato and zucchini in a single layer on the tray with lemon wedges and season with salt and pepper, and roast for 20 minutes, or until starting to brown.
In a small bowl, combine breadcrumbs, parmesan, parsley and remaining oil and mix well and season.
Reduce oven to 200°C (180°C fan-forced) and take vegetables out of the oven and add fish to tray and spread each with 1 tablespoon of aioli, then press crumb mixture onto fish.
Place tray back in oven and bake for a further 5-6 minutes, or until fish is just cooked through and the crumb is golden.
Zest and juice the remaining lemon and in a small bowl, combine extra parsley, lemon zest and juice, gherkins and capers.
Tip: Homemade oven-baked fish and chips are a healthier alternative to your usual takeaways with less fat and salt.
No special items needed.