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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

Spiced potatoes

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 apples

2-3 stalks celery

1 carrot

½ cabbage

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.

 

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