Crunchy Dijon snapper
Reviewed by our expert panelServes: 4
Time to make: 30 mins
Total cost: $29.68 / $7.42 per serve
(at time of publication)
Ingredients
- 600g frozen kumara 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
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 468cal
-
Kilojoules 1960kJ
-
Protein 36g
-
Total fat 13g
-
–Saturated fat 4g
-
Carbohydrates 50g
-
–Sugars 21g
-
Dietary fibre 9g
-
Sodium 290mg
-
Calcium 90mg
-
Iron 3mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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