Lemon panko crusted fish with mixed chips, roast garlic aioli and slaw
Easy
Serves 2
25 Min
BakeIngredients
- TIP: the slaw could be made in advance and stored covered and undressed in the fridge. Dress slaw just before serving.
- Ingredients: mixed chips
- 200g gold kumara, scrubbed and cut into 1cm-thick chips
- 200g potatoes, scrubbed and cut into 1cm- thick chips
- 1 ½ teaspoons kumara spice mix (see recipe below)
- Ingredients: roast garlic aioli
- 1 clove garlic (leave skin on)
- 2–3 tablespoons mayonnaise
- Ingredients: lemon panko crusted fish
- 300g skinless, boneless, white fish fillets
- 1/3 cup panko breadcrumbs
- 2 teaspoons olive oil
- Zest of 1 lemon
- Ingredients: slaw dressing
- 1 ½ teaspoons extra-virgin olive oil
- 1 ½ teaspoons vinegar (e.g. red wine, white wine)
- ¼ teaspoon runny honey
- ½ teaspoon mustard (e.g. Dijon, wholegrain)
- Ingredients: slaw
- 1 carrot
- ½ 1 beetroot
- 1–2 handfuls mung bean sprouts
- 1 ½ tablespoons roughly chopped mint leaves
- To serve
- 1 lemon, cut into wedges (use zested lemon)
Method
Method
Preheat oven to 220°C. Line two oven trays with baking paper.
Kumara spice mix
Mix together ½ teaspoon garlic salt, ½ teaspoon dried rosemary, ½ teaspoon paprika and 1 teaspoon lemon pepper seasoning.
Toss kumara and potatoes on first prepared tray with a drizzle of oil, kumara spice mix and season with salt and pepper. Bake for about 15 minutes then add garlic to tray. Roast a further 10 minutes, or until garlic is tender and chips are golden.
Fish
Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half, then season with salt and place on second prepared tray. In a bowl, combine panko breadcrumbs, oil and lemon zest. Gently pack crumb onto fish and press down to adhere.
When chips have 7 minutes cook time remaining, bake fish (on rack higher than chips) for 5 –7 minutes (depending on thickness), or until just cooked through.
Slaw
In a large bowl, whisk all slaw dressing ingredients until smooth. Grate carrot; peel and grate beetroot. Add all remaining slaw ingredients to bowl with dressing and toss to combine. Season to taste with salt and pepper.
Squeeze garlic out of skin and combine with mayonnaise in a small bowl, mix well to combine. To serve, divide mixed chips and lemon panko crusted fish between plates. Serve slaw on the side with a dollop of roast garlic aioli. Squeeze lemon juice over fish just before serving.
Species used in this recipe
Tarakihi Mãori Name: Tarakihi
Tarakihi belong to the Cheilodactylidae family of morwongs. They are recognised for their delicate flavour, firm white flesh and distinctive silver-gr ...