Crumbed Fish & Chip Bake

4
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 4 servings
OK

Nutritional

  • 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 1

In a bowl, toss sweet potato and zucchini in 1 tablespoon of the oil.

Step 2

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.

Step 3

In a small bowl, combine breadcrumbs, parmesan, parsley and remaining oil and mix well and season.

Step 4

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.

Step 5

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.

Step 6

Zest and juice the remaining lemon and in a small bowl, combine extra parsley, lemon zest and juice, gherkins and capers.

Step 7

Tip: Homemade oven-baked fish and chips are a healthier alternative to your usual takeaways with less fat and salt.

Tips & Variations


No special items needed.

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