Parsley Lemon Crumbed Fish with Apple and Walnut Salad April 21, 2017
This recipe by Nadia Lim is a great combination of fresh flavours. Check out the original post on Stuff.
PARSLEY LEMON CRUMBED FISH WITH APPLE AND WALNUT SALAD
800g potatoes, scrubbed and diced 2cm
2 tablespoons potato spice mix (see recipe below)
Apple and walnut salad
⅓ cup mayonnaise
Juice of ½ lemon (reserve zest first)
2-3 stalks celery
35g chopped walnuts
Parsley lemon crumbed fish
600g skinless, boneless, white fish fillets
¾ cup panko breadcrumbs
3 tablespoons finely chopped parsley leaves and stalks
Zest of 1 lemon
Juice of ½ lemon
1 tablespoon olive oil
1 teaspoon salt
Potato spice mix
1 teaspoon curry powder
¼ teaspoon garlic powder
¼ teaspoon paprika
Preheat oven to 220C. Line two oven trays with baking paper.
Toss potatoes on first prepared tray with potato spice mix and a drizzle of oil. Season with salt and pepper and bake for 20-25 minutes, until golden and tender. Turn once during cooking.
While potatoes cook, prepare salad. In a large bowl, combine mayonnaise and first measure of lemon juice. Set aside. Remove core and dice apples 2cm; dice celery 1cm; peel and grate carrot; finely slice cabbage until you have about 2 cups worth. Toss all in large bowl with dressing, along with walnuts and season to taste with salt and pepper.
Pat fish dry with paper towels, remove any remaining scales or bones and cut any larger fillets in half. Place fillets on second prepared tray and season with salt and pepper.
In a medium bowl, combine panko breadcrumbs, parsley, lemon zest and juice, olive oil and salt. Divide parsley lemon crumb between fillets and press down lightly to adhere.
When potatoes have 10 minutes’ cook time remaining, bake fish (on rack above potatoes) for 7–8 minutes, until crumb is golden and fish is just cooked through.
To serve, divide spiced potatoes between plates and top with parsley lemon crumbed fish. Serve apple and walnut salad on the side.