Emprimir
Correo Electrónico
Add a photo
Ingredientes
- 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 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
Direcciones
- 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.
- 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.
- Meanwhile, combine mayonnaise, lemon juice, capers, extra parsley and mustard in a small bowl.
- Season with salt and pepper.
- Divide fish and wedges among serving plates. Serve with a dollop of tartare sauce and steamed broccolini.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 540g | |
| Calories 1681 | |
| Calories from Fat 358 | 21% |
| Total Fat 40.51g | 51% |
| Saturated Fat 12.62g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 402mg | 134% |
| Sodium 2400mg | 100% |
| Potassium 899mg | 26% |
| Total Carbs 258.41g | 69% |
| Dietary Fiber 14.9g | 50% |
| Sugars 15.94g | 11% |
| Protein 66.82g | 107% |
Comentarios
Loading older comments, please wait...
