Baked fish with slaw and potatoes

Serves: 4

Time to make: 35 mins , excludes making base mixes

Hands-on time: 15 mins

Ingredients

More weights & measures

4 x 150g white fish fillets such as hoki, tarakihi or snapper
freshly ground black pepper and salt
squeeze of lemon
4 teaspoons Gourmet Garden Mediterranean Paste
¼ cup grated parmesan cheese
2 tablespoons wholemeal breadcrumbs
spray oil
Relish
1 small cucumber
2 spring onions
1 tomato
1 small red chilli
1 lemon
2 tablespoons chopped fresh parsley
1 portion Chunky roasted potato mix (see tip)
1 portion Coleslaw mix (see tip)
6 tablespoons Dressing (see tip)

Instructions

Stay Awake

1 Preheat oven to 190°C. Season fish with salt and pepper and lemon. Spread some paste on each fillet and sprinkle with parmesan and breadcrumbs. Place in a lightly-greased ovenproof dish alongside a dish with potatoes covered with tinfoil. Bake for 20 minutes or until fish flakes when pierced with a knife.

2 Meanwhile, to make relish, place all ingredients in a blender and process until finely chopped.

3 Pile potatoes and some slaw tossed with dressing on serving plate. Top with fish and some relish and a lemon slice if preferred.

Variations

Make it gluten-free: Check mustard in Dressing (see tip) is gluten free and use gluten-free breadcrumbs.

HFG tip

This recipe is part of our Cook once, meals for a week feature… all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead!

Nutrition Info (per serve)

Calories 409 cal

Kilojoules 1710 kJ

Protein 32 g

Total fat 12 g

Saturated fat 3 g

Carbohydrates 40 g

Sugar 12 g

Dietary fibre 8 g

Sodium 530 mg

Calcium 220 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.