Dukkah-crumbed fish with sweet potato wedges
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Time to make:
$5.50 per serve
(at time of publication)
Full ingredients list:
2 tablespoons gluten-free dukkah
4 x 150g frozen firm white fish fillets, thawed
500g sweet potato, scrubbed, cut into thin wedges
8 cups rocket
1 large carrot, peeled into thin ribbons
2 tablespoons shaved parmesan
1–2 tablespoons balsamic vinegar
lemon wedges, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 180°C. Line 2 baking trays with baking paper.
Step 2Place dukkah in a shallow dish and coat fish fillets, one at a time. Place crumbed fish on one of the baking trays and set aside.
Step 3Place the sweet potato wedges onto the second baking tray and spray with olive oil. Bake wedges for 30 minutes, or until golden and tender. Add tray of fish for the last 10–15 minutes of cooking time, or until just cooked through but still moist inside.
Step 4Place rocket, carrot and shaved parmesan into a salad bowl; add vinegar and toss to combine.
Step 5Divide the crumbed fish, sweet potato wedges and salad among 4 plates and serve with the lemon wedges.
Bake wedges on a separate tray to the fish, as fish releases moisture during cooking.
About this recipe
First published: March 2016