This recipe by Nadia Lim for Cashew Lemon-Crumbed Fish with Roast Veges & Sundried Tomato Mayonnaise looks fantastic and it is perfect for these hot summer nights. Check out the original post here.
- 800g potato and kumara mix, scrubbed and diced 2–3cm
- 2 carrots, diced 1–2cm
- 2 tablespoons olive oil
- 1/2 bag baby spinach leaves
CASHEW LEMON-CRUMBED FISH
- 1 lemon
- 1/2 cup panko breadcrumbs
- 30g cashew nuts, finely chopped
- 1/4 teaspoon salt
- 2 tablespoons melted butter
- 450g fish fillets
- 1/4 cup mayonnaise
- 1 tablespoon sundried tomato pistou (optional, adults)
- 1 lemon, cut into wedges (optional, adults)
PREHEAT oven to 220°C. Line two oven trays with baking paper.
1 Toss potatoes, kumara and carrots with olive oil on first prepared tray and season with salt. Bake for 25 minutes or until tender and golden, turning halfway through cooking
2 While vegetables are cooking, prepare rest of the meal; zest lemon; in a medium bowl mix all cashew lemon-crumbed fish ingredients (except fish) together, using clean hands to thoroughly mix through melted butter. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and lay in a single layer on second prepared tray. Drizzle with olive oil and sprinkle crumb mixture evenly over fillets, pressing down lightly to coat. Roughly chop spinach and set aside.
3 When vegetables are nearly cooked, bake fish (on rack higher than vegetables) for 7–8 minutes (depending on thickness) until just cooked through and crumb is golden.
4 In a small bowl, combine mayonnaise with pistou (if using). Remove vegetables from oven and toss through spinach until wilted.
TO SERVE Divide roast veges and fish between plates. Drizzle lemon juice over fish if desired. Serve with a dollop of sundried tomato mayonnaise.