Crunchy Dijon snapper

Author: Maralyn de Villiers

Photographer: Mark O'Meara

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

600g frozen kumarasweet-potatoX chips

1 tablespoon reduced-fat mayonnaise

1 tablespoon Dijon mustard

4 x 150g snapper fillets

¼ cup dried breadcrumbs

spray oil

2 cloves garlic, chopped

4 cups broccoli florets

Instructions

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1 Preheat oven to 180°C. Place chips on a baking tray lined with baking paper. Bake following packet directions until cooked and golden.

2 Meanwhile, stir together mayonnaise and mustard in a small bowl. Place fish on a second baking tray lined with baking paper. Brush mustard mixture on top of fish then coat fish with breadcrumbs.

3 Bake for 10 minutes or until fillets are firm to touch. Turn on grill and grill fish about 20cm from heat for about 3 minutes or until breadcrumbs have browned.

4 Meanwhile, place a frying pan over a medium-high heat and spray with oil. Add garlic and broccoli and cook for 3-4 minutes or until broccoli is bright green and tender-crisp.

5 Serve fish with kumara chips and garlic broccoli.

Variations

Make it gluten free: Use gluten-free breadcrumbs and check mayonnaise and mustard are gluten free.

Nutrition Info (per serve)

Calories 468 cal

Kilojoules 1960 kJ

Protein 36 g

Total fat 13 g

Saturated fat 4 g

Carbohydrates 50 g

Sugar 21 g

Dietary fibre 9 g

Sodium 290 mg

Calcium 90 mg

Iron 3 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.

First published: Apr 2013

One comment on Crunchy Dijon snapper

Tania Stewart July 6, 2022 at 6:38 pm #

Loved this fish dish. Made my own Kumara chips and had it with a salad instead of broccoli, but will try they broccoli with something else.

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