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Cashew crumbed fish
Cashew crumbed fish
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Elevate crumbed fish with a crispy, flavorful salted cashew coating.
Ingredients:
  • 700g baby coliban potatoes, halved
  • 1 egg, lightly beaten
  • 4 flathead fillets
  • 145g cashew
  • 270g pkt Greek salad
  • tartare sauce, to serve
Instructions:
  • Preheat the oven to 180°C. Line a baking tray with non-stick baking paper. Boil the potatoes in plenty of cold water for 10-15 minutes until tender. Drain.
  • Place an egg in a bowl, then coat the fish fillets in the egg before placing them on a baking tray. Sprinkle cashews on top of each fillet. Bake for 10-15 minutes until the fish is golden brown and flakes easily when tested.
  • Toss together the salad mix and potatoes. Plate the salad mix evenly on serving plates and accompany with the fish and tartare sauce.

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