Fish nuggets with carrot and zucchini chips

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

Recipe «Fish nuggets with carrot and zucchini chips» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 4 medium carrots, peeled, cut into 1cm-thick batons, 2 large zucchini, cut into 2cm-thick batons, 60ml vegetable oil, 1/4 cup loosely packed fresh continental parsley leaves, Salt & freshly ground black pepper , 1 egg, lightly whisked, 90g dried breadcrumbs, 600g white fish fillets , cut into 4cm pieces .

Ingredients:

• 4 medium carrots, peeled, cut into 1cm-thick batons 
• 2 large zucchini, cut into 2cm-thick batons 
• 60ml vegetable oil 
• 1/4 cup loosely packed fresh continental parsley leaves 
• Salt & freshly ground black pepper 
• 1 egg, lightly whisked 
• 90g dried breadcrumbs 
• 600g white fish fillets , cut into 4cm pieces 

Instructions

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.
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.
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.