Fish nuggets with carrot and zucchini chips

Fish nuggets with carrot and zucchini chips
  • 0:10 Prep
  • 0:30 Cook
  • 4 Servings
  • Capable cooks

Get the kids enthusiastic about their vegetables with this healthy dinner idea that they can help make.

Featured in
Kids healthy recipes, Nutrition information


  • 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
  • 1/4 cup 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


  • Step 1
    Preheat oven to 220°C. Line 2 baking trays with non-stick baking paper. Place carrot and zucchini on separate trays and brush with 1 tablespoon of the oil. Cook carrot on top shelf and zucchini on lower shelf of preheated oven for 20 minutes or until tender. Remove from oven. Transfer to a heatproof bowl. Add parsley and season with salt and pepper. Gently toss until combined.
  • Step 2
    Kids’ task: Meanwhile, place the egg in a bowl and spread the breadcrumbs over a plate. Dip the fish, 1 piece at a time, in the egg and drain off any excess. Dip in the breadcrumbs, pressing firmly to coat.
  • Step 3
    Heat remaining oil in a non-stick frying pan over medium-high heat. Add fish and cook for 3-4 minutes each side or until just cooked through. Spoon carrot and zucchini chips among serving plates and top with fish nuggets. Serve immediately.


  • 1820 kj


  • 18g

    Fat Total

  • 2g

    Saturated Fat

  • 7.5g


  • 43g


  • 24g

    Carbs (total)

All nutrition values are per serve
  • Author: Jane Charlton
  • Image credit: Amanda McLauchlan
  • Publication: Australian Good Taste



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