CHEAT’S LEMONY CRUMBED FISH WITH HANDCUT CHIPS & BROCCOLI SMASH
Serves 4
Ready in 40 minutes
Ingredients Chips
■ 800g potatoes , cut into chips
■ 2 carrot, cut into chips
■ 1 drizzle of oil
Fish
■ 600g white fish
■ 1 lemon, zested
■ 50g panko breadcrumbs
■ 1 drizzle of oil
■ 1⁄4 tsp salt
■ 2 Tbsp mayonnaise
Broccoli Smash
■ 1 broccoli, cut into small florets
■ 2 cup frozen peas
■ 1 Tbsp butter
To serve
■ 1 lemon, cut into wedges
■ 4 Tbsp picklenaise or tartare sauce
Method
1. Before you start
Preheat oven to 220°C (or 200°C fan bake). Bring a large pot of salted water to the boil.
2. Prep & cook chips
Cut potatoes and carrots into chips. Spread in a single layer on a large, lined oven tray and toss with oil.
Season with salt and pepper and roast on lower oven rack for 25-30 minutes, until tender and golden. Turn once during cooking.
3. Prep fish
Pat fish dry, remove any scales and bones and cut any larger pieces in half. Place on a second lined oven tray. Zest lemon into a small bowl, add breadcrumbs, oil and salt and stir to combine. Spread mayonnaise evenly over fish and then sprinkle crumb over top of fish.
4. Prep & cook broccoli smash Cut broccoli into small florets and add to pot of boiling water along with peas. Cook for 6-8 minutes, or until soft. Drain well, return to pot and roughly mash with butter. Season to taste with salt and pepper. Cover to keep warm.
5. Cook fish When chips have 8 minutes cook time remaining, bake fish, on rack above chips, for 6-8 minutes (depending on thickness) or until just cooked through.
To finish
Cut lemon into wedges for serving.
Serve
Plate up fish with chips, broccoli smash and picklenaise or tartare sauce. Add lemon wedges on the side for squeezing.