Fish Nuggets

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs carrot
• 1clove garlic
• 280g basa centre-cut portions
• 10g country seasoning
• 40g panko breadcrumbs
• 10g toasted sesame seeds
• 130g natural yoghurt
• 1pcs Lebanese cucumber
• 50g baby spinach leaves
• 15ml olive oil
• 1pcs egg
• 30ml plain flour
• 5ml wholegrain or dijon mustard
• 3ml honey
• 10ml extra virgin olive oil
• 5ml red or white wine vinegar

Method

1. Step 1 — Prep ingredients
   FISH OPTION Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Cut the unpeeled potatoes and carrot into 1cm-thick wedges. Crush or finely chop the garlic. Cut the fish into 5cm chunks. Put the wedges, garlic, half the country seasoning and 2 tsp olive oil in a large bowl, season with pepper and toss to coat.
2. Step 2 — Crumb fish nuggets
   Whisk 1 egg in a bowl. Combine 2 tbs flour and a pinch of salt in a shallow dish. Combine the breadcrumbs, sesame seeds and remaining country seasoning in a separate shallow dish and rub in 2 tsp olive oil. Dust the fish with the flour, shake off the excess, then dip in the egg and coat in the breadcrumb mixture.
3. Step 3 — Roast wedges and nuggets
   Put the wedges on a lined tray and roast for 5 mins. Put the fish nuggets on the remaining lined tray and roast, with the wedges, for a further 15 mins or until the wedges are golden and tender and the nuggets are cooked through.
4. Step 4 — Make honey yoghurt
   Meanwhile, put the yoghurt, 1 tsp wholegrain mustard, 1 tsp water and ½ tsp honey in a bowl, season with salt and pepper and whisk to combine.
5. Step 5 — Make dressing
   Whisk 2 tsp extra virgin olive oil and 1 tsp red wine vinegar in a large bowl and season with salt and pepper.
6. Step 6 — Toss salad and serve
   Halve the cucumber lengthwise and thinly slice. Add the cucumber and spinach to the dressing and toss to combine. Divide the wedges, nuggets and salad among plates. Serve with the honey-mustard yoghurt.

Allergens

Egg, Gluten, Wheat, Sulphites, Fish, Sesame, Milk