Fish with spiced spuds, crunchy salad

Upper Hutt Leader - - CONVERSATIONS -

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 sal­ads

cup may­on­naise Juice of lemon (re­serve zest first) 2 ap­ples 2-3 stalks cel­ery 1 car­rot 1 tea­spoon salt

Potato spice mix

1 tea­spoon curry pow­der tea­spoon gar­lic pow­der tea­spoon pa­prika Pre­heat oven to 220 de­grees cel­sius. Line two oven trays with bak­ing paper.

Toss pota­toes on first pre­pared 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.

To serve,

SUP­PLIED/MY FOOD BAG

Cook fish un­til just cooked through to avoid it dry­ing out.

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