Baked fish with tomato, zucchini and potato wedges

Cooking Fish Baked fish with tomato, zucchini and potato wedges

Roast vegies bring a gourmet touch to fish and chips. Add a little butter and a squeeze of lemon for dinner heaven.

Lables: Low carb Low kilojoule Low sugar Egg free Lactose free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Cut each potato into 8 wedges and pat dry with paper towel. Transfer to a large bowl. Add half the oil and toss to coat. Combine the breadcrumbs and stock powder in a bowl. Add to the potato. Toss to coat. Place, in a single layer, on the lined tray. Bake for 10 minutes.
  2. Place the fish in a shallow baking dish. Arrange the zucchini, shallot and tomatoes around the fish. Drizzle over the remaining oil and season with salt and pepper. Bake in oven, with the potato, for 15 minutes or until the fish is cooked through and the potato is golden.
  3. Divide the fish and zucchini mixture among serving plates. Top the fish with the butter. Drizzle over the lemon juice and any juices from the dish. Serve with the potato wedges and lemon wedges.

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4 Golden Delight potatoes, peeled
80ml olive oil
2 tbsp dried breadcrumbs
1 tsp Massel chicken style stock powder
4 white fish fillets
2 zucchini, quartered lengthways
1/2 bunch shallots, ends trimmed, cut into 3cm lengths
1 punnet cherry tomatoes
1 tbsp butter, cut into 4 pieces, at room temperature
2 tbsp fresh lemon juice
Lemon wedges, to serve

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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