Crumbed Fish and Wedges

Nutrition per serve

Ingredients

• 2pcs potato
• 2pcs carrot
• 280g basa centre-cut portions
• 40g panko breadcrumbs
• 1head broccoli
• 1pcs lemon
• 50g aioli mayonnaise
• 15ml olive oil
• 1pcs egg
• 30ml plain flour
• 30ml neutral-flavoured oil

Method

1. Step 1 — Prep wedges and carrots
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Cut the unpeeled potatoes into 2cm-thick wedges. Quarter the carrots lengthwise.
2. Step 2 — Roast wedges and carrot
   Put the wedges and carrot on the lined tray, drizzle with 1 tbs olive oil, season with salt and pepper and toss to coat. Roast for 25 mins or until golden and tender.
3. Step 3 — Prep fish
   While the wedges and carrot are roasting, bring a medium saucepan of water to the boil for the broccoli. Cut the fish lengthwise into 4 pieces.
4. Step 4 — Crumb fish
   Whisk 1 egg in a shallow dish. Combine 2 tbs flour and a pinch of salt in a shallow dish. Put the breadcrumbs in a separate shallow dish. Dust the fish with the flour, shake off the excess, then dip in the egg and coat in the breadcrumbs.
5. Step 5 — Cook fish
   Heat 2 tbs oil in a medium frypan over medium heat. Cook the fish for 4 mins each side or until golden and cooked through. Remove from the pan and drain on paper towel. Season with salt and pepper.
6. Step 6 — Cook broccoli
   Meanwhile, cut the broccoli into florets. Cook the broccoli in the pan of boiling water for 3-4 mins until just tender. Drain, then season with salt and pepper. Cut half the lemon* into wedges. Divide the fish, potato wedges, carrot and broccoli among plates. Serve with the aioli and lemon wedges.

Allergens

Egg, Gluten, Wheat, Fish