Shanes Friday night fishy feast

Cooking Fish Shanes Friday night fishy feast

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Lables: Low carb Low sugar Peanut free Shellfish free Tree nut free
  1. Make roast vegetables: Preheat oven to 200°C. Line a roasting pan with baking paper. Combine potatoes, tomatoes and onion in roasting pan. Spray with oil. Drizzle with vinegar. Season with salt and pepper. Roast for 40 minutes, or until potatoes are golden.
  2. Meanwhile, combine flour, and salt and pepper in a plastic bag. Add fish and toss to coat. Shake off excess flour.
  3. Heat butter and oil in a frying pan over medium-high heat. Add fish. Cook for 3 minutes each side, or until golden.
  4. Place bread onto serving plates. Top with spinach, fish, mayonnaise and onions. Season with salt and pepper. Serve with roast vegetables and lemon.

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1/4 cup plain flour
4 fresh fish fillets
60g butter
2 tbsp olive oil
4 slices crusty bread
60g baby spinach
whole egg mayonnaise, to serve
3 green onions, thinly sliced
1 lemon, quartered, to serve
700g kipfler potatoes, quartered lengthways
250g cherry tomatoes
1 red onion, cut into wedges
olive oil cooking spray
1 tbsp balsamic vinegar

Adv

Autors
Preparation time
20
Cooking time
40
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Fish
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