CRUMBED FISH ‘N’ CHIP BAKE

SERVES 4 PREP 15 MINS COOK 30 MINS PER SERVE 2618KJ

500g kumara, peeled, 1cm wedges 2 zucchini, 1cm wedges ¼ cup olive oil 1 lemon, ½ cut into wedges ⅔ cup panko crumbs ½ cup grated parmesan 1 tbsp chopped parsley, plus extra leaves to serve ⅓ cup aioli, plus extra to serve 500g (4 pieces) firm white fish fillets 2 tbsp finely chopped cornichons 1 tbsp capers, drained, chopped

1 Preheat oven to very hot 220°C. Line a large oven tray with baking paper. 2 In a bowl, toss kumara and zucchini in 1 tbsp oil. Arrange in single layer on tray with lemon wedges. Season. Roast 20 minutes, until starting to colour. 3 In a bowl combine panko, parmesan, chopped parsley and remaining oil. Mix well and season. Reduce oven to hot 200°C. 4 Add fish pieces to tray, flat side up. Spread each with 1 tbsp aioli. Press crumb mixture onto fish. Bake a further 5-6 minutes, until fish is just cooked through and crumb is golden and crisp. 5 Meanwhile, in a small bowl, combine extra parlsey, zest and juice of remaining lemon half, cornichons and capers. 6 Scatter fish bake with parsley salad and serve with extra aoili.

F TIP Use firm fish fillets such as ling, blue eye trevalla or ocean perch.