Parsley and Lemon Fish Bake with Roast Kumara October 8, 2018

Try out this delicious recipe by Nadia Lim for a yummy fish bake with a white sauce that includes lemon zest and parsley to take the flavour to a new level. This recipe is perfect for a quick and easy meal and perfect with any firm white fish. Check out the original recipe here. 

INGREDIENTS:

  • 400g red kumara diced
  • 450g fish fillets such as lemonfish, trevally or warehou
  • 2 tablespoons butter
  • 1 leek cut into quarters length ways then sliced
  • 1½ tablespoons flour
  • 1 cup milk
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped parsley leaves and stalks
  • 1 teaspoon lemon zest
  • ½ cup grated Parmesan cheese
  • ½ cup panko breadcrumbs

SALAD:

  • ½ iceberg lettuce
  • 1 carrot
  • ½ telegraph cucumber
  • Juice of ½ lemon
  • 1 tablespoon olive oil

TO SERVE:

  • ½ lemon, cut into wedges
  • 1 tablespoon roughly chopped parsley leaves and stalks

 

METHOD:

  1. oven to 200°C. Line an oven tray with baking paper. Grease a rectangular, oven-proof dish (measuring about 30 x 20 cm).
  2. Toss kumara on prepared tray with a drizzle of olive oil. Season with salt and roast for about 25 minutes, until golden and tender. Turn once during cooking.
  3. While kumara cooks, pat fish dry with paper towels. Cut any larger fillets in half and place, in a single layer, in prepared dish.
  4. Melt butter in a pot on medium heat. Add leek, stir, cover and cook for 4-5 minutes, stirring occasionally, until soft. If leeks start to stick, add a tablespoon of water. Add flour and cook, stirring, for 1-2 minutes. Add milk gradually and stir continuously until smooth and thickened, about 4 minutes.
  5. Remove pot from heat and add salt, pepper, first measure of parsley, lemon zest and Parmesan cheese. Pour white sauce over fish, sprinkle evenly with breadcrumbs and bake for 12-15 minutes, until fish is just cooked and breadcrumbs are golden.
  6. While fish bakes, prepare the salad. Finely shred lettuce; grate carrot; cut cucumber in half-length ways then thinly slice. Add all to a medium bowl with lemon juice and olive oil, season with salt and pepper and toss to combine.
  7. Spoon parsley lemon fish bake onto each plate. Serve with roast kumara and salad on the side. Squeeze lemon wedge

Categories: Recipes
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