Fan­tas­tic fish with a tasty side dish

Here’s a tasty way to use brus­sels sprouts and boost your omega-3 in­take with a de­li­cious white fish dish.

North Harbour News - - OUT & ABOUT -

and pep­per and set aside, cov­ered, to keep warm.

While veges cook, pat fish dry with pa­per tow­els and re­move any re­main­ing scales or bones. Cut any larger pieces in half and place on pre­pared tray. Mix to­gether re­main­ing garlic butter fish in­gre­di­ents in a shal­low bowl and sea­son with pep­per.

Evenly sprin­kle bread­crumb mix­ture over fish and press down lightly with fin­ger­tips to form a crust. Bake for 7-8 min­utes (de­pend­ing on fish thick­ness), un­til fish is cooked through and crust is golden.

While fish cooks, place bok choy in a large, heat-proof bowl and cover with boil­ing wa­ter for about 30 sec­onds. Drain well and re­turn to bowl, along with car­rots and brus­sels sprouts. In a shal­low bowl, com­bine sour cream and sweet chilli sauce.

Toss 2-3 ta­ble­spoons of sweet chilli sour cream with veges to com­bine and sea­son to taste with salt and pep­per. Re­serve re­main­ing sour cream to serve.

To serve, scoop parsnip mash onto plates and top with garlic butter fish. Dol­lop with re­main­ing sour cream and serve brus­sels slaw to the side.

MY FOOD BAG

Garlic butter fish with parsnip mash and brus­sels slaw.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.