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Crumbed fish with wedges
Crumbed fish with wedges
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Wholesome baked fish with crispy veggies for a quick weeknight dinner.
Ingredients:
  • 700g desiree potatoes, cut into wedges
  • 700g orange sweet potatoes, peeled, halved lengthways, cut into 2.5cm-thick slices
  • 27.30 gm olive oil
  • 1 egg
  • 187.50 ml dried breadcrumbs
  • 4 (130g each) firm white fish fillets (such as ling, snapper or perch)
  • 200g green beans, steamed, to serve tartare sauce, to serve
Instructions:
  • 1. Preheat the oven to 230°C (450°F). 2. Line 2 large baking trays with non-stick baking paper. 3. In a large heatproof bowl, combine the potatoes and 2 tablespoons of water. Cover with plastic wrap. 4. Microwave on high for 5 minutes. 5. Drain the potatoes and return them to the bowl.
  • Combine sweet potatoes and oil with the potatoes. Season generously with salt and pepper, then toss to evenly coat. Arrange the wedges in a single layer on a baking tray and roast for 10 minutes.
  • Beat egg in a shallow bowl. Spread breadcrumbs on a plate. Dip fish fillets in egg, then coat with breadcrumbs by pressing them onto both sides of the fish using your fingertips. Transfer the coated fish to a separate tray.
  • Preheat oven to 210°C. Arrange fish under the potato wedges in the oven. Roast for 10 to 15 minutes or until the fish is cooked and the potatoes are golden. Plate the dish, season with salt and pepper, and serve with beans and tartare sauce.

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