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Herb-crusted fish with roasted potatoes
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Elevate your Friday fish dinner with a delicious herb crust.
Ingredients:
  • 600g Baby Coliban (Chat) potatoes (see note)
  • OIive oil spray
  • 2 thick slices day-old sourdough bread, crusts removed, coarsely torn
  • 62.50 ml fresh continental parsley leaves
  • 62.50 ml fresh basil leaves
  • 20.00 ml chopped fresh chives
  • 21.00 gm fresh lemon juice
  • 4 (about 150g each) firm white fish fillets (such as ling)
  • Mixed salad leaves, to serve
  • Lemon wedges, to serve
Instructions:
  • Preheat the oven to 200C and line 2 baking trays with non-stick baking paper.
  • Pierce the potatoes with a fork, then microwave them in a single layer on High/800 watts/100% for 7 minutes. Halve the potatoes and place them on a lined tray. Give them a light coating of olive oil spray before roasting for 20 minutes or until they turn golden brown.
  • In a food processor, combine the bread, parsley, basil, chives, and lemon juice. Pulse until finely chopped. Season with pepper to taste.
  • Spread the breadcrumb mixture on a large plate. Coat one side of the fish by pressing it into the mixture. Transfer the fish, crumb-side up, to the lined tray. Give it a quick spray of olive oil. Bake for 12 minutes or until the fish is easily flaked with a fork.
  • Plate the potato and fish elegantly on serving dishes. Accompany them with a vibrant assortment of mixed salad leaves and fresh lemon wedges.

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