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Fish nuggets with carrot and zucchini chips
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Excite children with a fun, interactive veggie-filled dinner they'll love to prepare.
Ingredients:
  • 4 medium (about 150g each) carrots, peeled, cut into 1cm-thick batons
  • 2 large (about 180g each) zucchini, cut into 2cm-thick batons
  • 60ml (1/4 cup) vegetable oil
  • 62.50 ml loosely packed fresh continental parsley leaves
  • Salt & freshly ground black pepper
  • 1 egg, lightly whisked
  • 90g (1 cup) dried (packaged) breadcrumbs
  • 600g white fish fillets (such as smooth dory), cut into 4cm pieces
Instructions:
  • Preheat your oven to 220°C. Prepare 2 baking trays with non-stick baking paper. Separate the carrots and zucchinis on the trays, brush them each with 1 tablespoon of oil, and roast on separate trays in the oven for 20 minutes until tender. Once done, transfer them to a heatproof bowl, add parsley, season with salt and pepper, and gently toss to combine. Enjoy!
  • Coat each piece of fish by dipping it in the egg, draining off any excess, and then pressing firmly into the breadcrumbs on the plate.
  • In a non-stick frying pan over medium-high heat, heat the remaining oil. Cook the fish for 3-4 minutes on each side until just cooked through. Place carrot and zucchini chips on serving plates and top with fish nuggets. Serve immediately.

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