Lemon and herb fish with wedges

Готовим Fish Lemon and herb fish with wedges

Why go out for fish and chips, when you can have this healthier low-kilojoule version at home

Lables: Diabetes friendly Low carb Low kilojoule Low sodium Low sugar Egg free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 200°C/180°C fan-forced. Line 2 large baking trays with baking paper.
  2. Place potato wedges and 1 tablespoon oil in a large bowl. Toss to combine. Place on 1 prepared tray. Season with salt. Bake for 40 minutes or until golden and crisp.
  3. Meanwhile, pat fish dry with paper towel. Combine breadcrumbs, lemon rind, parsley, mint and remaining oil in a bowl. Season with salt and pepper. Place fish, in a single layer, on remaining prepared tray. Sprinkle 1/4 cup breadcrumb mixture over each fillet, pressing on lightly with fingertips.
  4. Bake for 10 to 12 minutes or until fish is golden and cooked through. Serve fish with wedges, vegetables and lemon.

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750g medium desiree potatoes, cut into wedges
1/4 cup olive oil
300g frozen fish fillets, thawed
1 1/2 cups fresh white breadcrumbs
2 tsp finely grated lemon rind
2 tbsp finely chopped fresh flat-leaf parsley leaves
1 tbsp finely chopped fresh mint
Lemon wedges, to serve

Adv

Autors
Preparation time
25
Cooking time
40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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