Fish with spiced spuds, crunchy salad
A quick and easy recipe that can be prepared in 30 minutes or less.
This salad is our take on the classic Waldorf salad. We hope you love it as much as we do!
PARSLEY LEMON CRUMBED FISH WITH APPLE AND WALNUT SALAD Spiced potatoes
800g potatoes, scrubbed and diced 2cm
2 tablespoons potato spice mix (see recipe below)
Apple and walnut salad
cup mayonnaise Juice of lemon (reserve zest first) 2 apples 2-3 stalks celery 1 carrot
cabbage 35g chopped walnuts
Parsley lemon crumbed fish
600g skinless, boneless, white fish fillets tray with potato spice mix and a drizzle of oil. Season with salt and pepper and bake for 20-25 minutes, until golden and tender. Turn once during cooking.
While potatoes cook, prepare salad. In a large bowl, combine mayonnaise and first measure of lemon juice. Set aside. Remove core and dice apples 2cm; dice celery 1cm; peel and grate carrot; finely slice cabbage until you have about 2 cups worth. Toss all in large bowl with dressing, along with walnuts and season to taste with salt and pepper.
Pat fish dry with paper towels, remove any remaining scales or bones and cut any larger fillets in half. Place fillets on second prepared tray and season with salt and pepper.
In a medium bowl, combine panko breadcrumbs, parsley, lemon zest and juice, olive oil and salt. Divide parsley lemon crumb between fillets and press down lightly to adhere.
When potatoes have 10 minutes’ cook time remaining, bake fish (on rack above potatoes) for 7-8 minutes, until crumb is golden and fish is just cooked through.
divide spiced potatoes between plates and top with parsley lemon crumbed fish. Serve apple and walnut salad on the side.
Cook fish until just cooked through to avoid it drying out.