Oven baked fish and chips with tartare sauce

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Oven baked fish and chips with tartare sauce

(4) Rate it

  • 0:10 Prep
  • 0:30 Cook
  • 4 Servings
  • Capable cooks

Give Friday night fish a tasty makeover by adding parmesan and lemon zest to the crumb. Serve with homemade tartare sauce to score the meal a perfect ten!

Featured in
Family dinner recipes, Coles Magazine

Ingredients

  • 4 medium (600g) Red Royale potatoes, cut into wedges
  • 2 teaspoons olive oil
  • 2 cups (140g) breadcrumbs, made from day-old bread
  • 1 lemon, zested
  • 1/3 cup finely chopped flat-leaf parsley
  • 1/3 cup (25g) finely grated parmesan cheese
  • 2 eggs, lightly beaten
  • 1 cup (150g) plain flour
  • 800g Blue Grenadier fish fillets, skin off, cut into 8 portions
  • Cooking oil spray
  • 1/2 cup (150g) whole-egg mayonnaise
  • 2 teaspoons lemon juice
  • 2 teaspoons capers, finely chopped
  • 1 tablespoon finely chopped flat-leaf parsley, extra
  • 1 teaspoon wholegrain mustard
  • Steamed broccolini, to serve

Equipment

  • 2 baking trays

Method

  • Step 1
    Preheat oven to 200C. Grease and line 2 baking trays with baking paper. Place potato wedges on one of the prepared trays. Drizzle with oil. Sprinkle with salt. Bake for 30 mins, turning half way through, until crisp and golden.
  • Step 2
    Combine breadcrumbs, lemon zest, parsley and parmesan on a plate. Season with salt and pepper. Place flour on a plate. Place eggs in a large bowl. Dust fish fillets with flour, dip in egg and coat in breadcrumb mixture. Place on the prepared tray. Spray with oil and bake the fish along with the wedges for the last 15 mins until the crumb is golden and fish is cooked through.
  • Step 3
    Meanwhile, combine mayonnaise, lemon juice, capers, extra parsley and mustard in a small bowl. Season with salt and pepper.
  • Step 4
    Divide fish and wedges among serving plates. Serve with a dollop of tartare sauce and steamed broccolini.

  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles

Source: taste.com.au

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