Name: Shane's Friday night fishy feast
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1
Ingredients: 62.50 ml plain flour; 4 fresh fish fillets; 60g butter; 36.40 gm olive oil; 4 slices crusty bread; 60g baby spinach; whole egg mayonnaise, to serve; 3 green onions, thinly sliced; 1 lemon, quartered, to serve; 700g kipfler potatoes, quartered lengthways; 250g cherry tomatoes; 1 red onion, cut into wedges; olive oil cooking spray; 20.00 ml balsamic vinegar

Shane's Friday night fishy feast

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Prep Time:
20 minutes

Cook Time:
40 minutes

Total Time:
60 minutes

Ingredients:

62.50 ml plain flour
4 fresh fish fillets
60g butter
4 slices crusty bread
60g baby spinach
whole egg mayonnaise, to serve
3 green onions, thinly sliced
1 lemon, quartered, to serve
700g kipfler potatoes, quartered lengthways
250g cherry tomatoes
1 red onion, cut into wedges
olive oil cooking spray
20.00 ml balsamic vinegar

Instructions:

Prepare delicious roast vegetables: Preheat oven to 200°C. Line a roasting pan with baking paper. Place potatoes, tomatoes, and onion in the pan. Spray with oil and drizzle with vinegar. Season with salt and pepper. Roast for 40 minutes until potatoes are golden.
Combine flour, salt, and pepper in a plastic bag, then add the fish and coat it evenly. Shake off any extra flour.
In a frying pan over medium-high heat, melt butter with oil. Add fish and cook on each side for 3 minutes until golden brown.
On individual plates, layer bread with spinach, fish, mayonnaise, and onions. Season with salt and pepper. Serve alongside roasted vegetables and lemon wedges.

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