ALMOND-CRUSTED FISH & SWEET POTATO CHIPS

SERVES 4 PREP 20 MINS COOK 20 MINS

◆ 2 large sweet potatoes, peeled, cut into wedges

◆ 2 tbsp olive oil, plus 2 tbsp extra

◆ 750g skinless flathead fillets, cut into 8 fingers

◆ 1 cup slivered almonds

◆ 2 tbsp chopped parsley

◆ ¼ cup plain flour

◆ 2 eggs, lightly beaten

◆ 40g butter

◆ 1 bunch broccolini, steamed

◆ aioli, lemon wedges, to serve

1 Preheat oven to 200ºC. Line an oven tray with baking paper.

2 Toss sweet potato in oil, spread over tray and season to taste. Bake 15-20 mins until crisp and golden.

3 Meanwhile, in a small food processor, process half almonds with parsley. Transfer to a bowl with flour and season. Dip fish pieces in egg, then coat in nut mixture.

4 In a large frying pan, heat oil and half butter on medium. Cook fish 3 mins, each side, until crumb is golden and crisp.

5 Wipe out pan with paper towel. Return to heat. Add extra butter to pan with remaining almonds and stir over medium heat until golden. Spoon over fish. Serve with sweet potato, broccolini, aioli and lemon.